Description
Make use of all of nature’s bounty.
Ingredients
Scale
For the Zhoug:
- 1 bunch cilantro, about 3–4 oz, roughly chopped
- 1 –2 jalapeño peppers, membrane removed and roughly chopped
- 1 ½ tsp ground cumin
- 2 cloves garlic, peeled and roughly chopped
- ½ tsp salt
- 1/3 cup olive oil
For the Acorn Squash and Pinto Beans:
- 1 acorn squash
- Salt and pepper
- 2 tbsp olive oil
- 1 clove garlic
- 2 tbsp olive oil
- 2 cups cooked pinto beans (see “master recipe”)
- 1 lemon, zested
- Salt and pepper
Instructions
For the Zhoug:
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- Place the cilantro, jalapeño, cumin, garlic, salt, and half the olive oil in the bowl of a food processor.
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- Blitz, adding more olive oil as needed to form a paste. Taste and add salt as needed.
For the Acorn Squash and Pinto Beans:
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- Preheat oven to 400 degrees.
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- Slice the squash in half, remove the stem (if there is one), seeds, and pith–a grapefruit spoon is helpful. Cut each half into wedges, about 10-12 in total.
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- Place on a baking sheet, season with salt and pepper and toss with the olive oil to thoroughly coat the wedges.
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- Roast until nicely browned on one side–about 15-20 minutes. Turn the wedges and cook tender, about another 10 minutes.
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- Sauté the remaining garlic in the 2 tbsp of olive oil, add the beans, and finely grate the zest of the lemon over the mixture. Season with salt and pepper.
To assemble:
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- Place the acorn squash wedges on a platter, scatter the pinto beans around them, and dress with spoonfuls of the zhoug.
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- Serve with the remaining zhoug on the side.