By France Morissette and Joshua Sprague, Beyond the Peel
Serves 2
1 teaspoon cumin seeds
1 tablespoon olive oil
2 cups roasted squash (any variety)
1/2 cup cooked white beans
2 scallions or green onions cut on the diagonal
1 red chili (or other hot pepper) thinly sliced
Salt and pepper to taste
1. In a medium frying pan, toast the cumin seeds on high heat for about one minute or until fragrant.
2. Add the oil, squash, beans, scallions and sliced chili to the pan. Heat until warmed through, approximately 5 minutes.
3. Serve with the avocado yogurt sauce in lettuce wraps or over rice, sprouted beans, or couscous.
Avocado yogurt sauce
1 avocado
1/3 cup plain full fat yogurt (use coconut cream for vegan substitution)
1 tablespoon lemon juice
Salt and pepper
Slice the avocado in half and remove the pit and skin. Place the avocado, yogurt and lemon juice in a blender. Process until smooth. Add salt and pepper to taste.
Recipe notes
Roasting squash: Peel the squash using a knife or carrot peeler. Cut the squash in half, remove the seeds and cut into cubes. Toss them with 2 tablespoons of oil, and two crushed garlic cloves (optional) and salt and pepper. Roast at 375 degrees F., for 45 minutes to an hour, or until tender.
Cooking white beans: Place 1/2 cup of dry white beans with 3 cups of water and 3 tablespoons of vinegar. Let soak for eight to 24 hours. I let them soak overnight. Rinse the beans very well to remove the vinegar. Place the beans in a pot with three cups of water. Bring the beans to a boil. Reduce heat, cover and simmer for 40 minutes to an hour or until tender. Depending on how long the beans soak will determine how long the beans take to cook, along with how old the beans are.
