Welcome to the first recipe for The Food Matters Project! Sarah and I have worked hard to make this project happen and I’m so glad we’ve finally begun. Sarah picked a gorgeous recipe to start us off—it’s vibrant, vegetarian, and strikes just the right balance between spicy and sweet—all of my favorite recipe elements in one.
By the way, The Food Matters philosophy is all about eating more plants and fewer animal products and processed foods—and the positive impact this has on our health and the environment. The project is fueled by food bloggers but everyone is welcome to cook through Mark Bittman’s The Food Matters Cookbook along with us!
Back to the recipe: I hope you’ll give this one a try. Slow roasted delicata squash, basted in an addictive chipotle and honey sauce, is delightful on its own but turns into a healthy, complete meal when served on a bed of “refried” black beans and cilantro lime rice. I improvised the black bean recipe, and the rice was inspired by aptly-named Chipotle Mexican Grill, the sustainable burrito chain we all know and love.
I raced against the setting sun to photograph this recipe late Saturday afternoon. Feeling rushed, I took several shortcuts, fortunately without undesirable consequences. I used organic canned beans instead of home-cooked beans, skipped the wooden skewers for the squash, and cooked the rice in my hand-me-down rice cooker. I hardly measured ingredients and tossed saucy spoons all over my messy kitchen counters, but the end result was a smashing success.
This recipe deconstructs well. Spiced rice and beans always make a great pair, on their own or served as sides for quesadillas, enchiladas or a baked sweet potato. Dress up rice and beans with diced avocado or a few spoonfuls of salsa for an easy meal of leftovers. To my surprise, apple slaw makes a nice relish for beans and rice as well. I’m eager to roast sweet potatoes in the chipotle and honey glaze; sweet and flavorful vegetables seem to be the best base for this sauce.
- 3 delicata squash, sliced in half lengthwise, seeds scooped out, then sliced into ½ inch arcs
- ¼ cup olive oil, plus some greasing for the pan
- 1 or 2 canned chipotle chiles, chopped, with 2 tablespoons adobo sauce
- 1 tablespoon pressed or minced garlic
- 1 tablespoon honey
- Sea salt and black pepper
- 1½ cups brown basmati rice, rinsed in a fine mesh strainer
- 1 small lime, zest removed and juiced
- 1 small lemon, juiced
- loose ½ cup fresh cilantro, chopped
- 1 tablespoon butter (optional but highly recommended)
- salt, to taste
- Drizzle of olive oil
- ½ white onion, chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon cumin
- 2 cans cooked black beans, drained
- ⅓ cup roasted red pepper, chopped (I used jarred)
- Sea salt and pepper, to taste
- Lime wedges
- Prep work: Heat the oven to 300 degrees Fahrenheit for the squash. Bring a large pot of water to boil on the stove for the rice.
- Cook the squash: Grease a large rimmed baking sheet or roasting pan. Whisk together the olive oil, 1 chipotle chile, adobo sauce, garlic, honey, and some salt and pepper in a small bowl (a mortar and pestle is ideal, so you can really mash together the ingredients). Taste and add another chile if you like.
- Brush the glaze evenly over the squash skewers and roast for 45 to 60 minutes, turning once or twice and basting with any pan juices. When the squash is tender and deeply colored, remove the skewers from the oven and set aside.
- To cook the rice: Once your pot of water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork, then mix in the lime zest and juice, lemon juice, cilantro, butter and salt to taste.
- Cook the beans: In a 10-inch skillet over medium heat, sauté the onion and garlic in olive oil until fragrant. Add the cumin and stir until fragrant, about 30 seconds.
- Pour in the beans and ½ cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about ½ of the beans. Add the roasted red peppers, stir, and season with salt and pepper to taste. Cover until you're ready to serve.
- Serve the beans on a bed of cilantro lime rice. Top with chipotle-glazed squash. Garnish with a couple of lime wedges.
Make it vegan: Use agave nectar instead of the honey.
Mary mygreendiet.com says
I love this idea. The squash would make the meal so hearty and delicious. I’ve got some squash in the fridge calling my name right now…
Gina says
I’ve been meaning to try delicata squash forever and guess who has had an open can of chipotle chiles in adobo for what seems like forever in her fridge? Perfect!
la domestique says
I really like how you just sliced the delicata squash- it looks delicious over the rice and beans. It’s dried chili pepper week at la Domestique, and I’m loving the smokey, spicy flavors here.
erin says
Yum! I love the use of delicata squash (yay for not having to peel!) Congrats on the first post and I think this project is going to be great. I can’t wait to keep cooking along!
kate says
So glad you’re on board with the project, Erin!
Jane says
That sounds and looks soooo good!
Katrina says
Mmm such a yummy sounding squash!
genevieve says
This needs to get in my belly asap. I love the fact that you don’t have the take off the squash skin! I never would have guessed you could eat it. Yumm.
kate says
Honestly, I picked delicata squash because you don’t have to peel it! I’m lazy. The skin is so thin that once it’s cooked, you hardly notice it’s there! I love the green stripes on it, too.
Heather @girlichef says
Oh, I love the look of the delicata squash…and this is such an awesome, complete meal. So happy to be a part of this wonderful project. :)
Bev Weidner says
ILOVEEEETHIS.
Kasey says
Delicata squash is one of my absolute favorite winter vegetables. I don’t usually glaze it, but I love the taste of chipotle – sounds like this will be making an appearance at my dining table very soon. Separately, I love that you’re doing this project. What an awesome concept and cause!
Melissa says
Love the way you served yours! Gonna cook up some rice and beans tonight and follow your lead!
Laura says
Bah I’m still waiting for my copy to come in the mail! But this squash looks boooomb! So stoked to get cooking with everyone. Also, I can’t even make rice without a rice cooker so you probably shouldn’t feel bad about that shortcut.
kate says
I seriously can’t wait to see your interpretations of Mark Bittman’s brilliant recipes, Laura!
Margarita says
Beautiful and delicious!
Cheri @ Kzoo Kitchen says
Looks fabulous. Thanks for anither vegetarian dish!
dana @ my little cel says
Gorgeous! Beautiful! ANDDD Stunning!!!
kirsten says
so good!! i made it tonight. yum. thanks. this project is so awesome!
kate says
Love that you made this already! Amazing. Hope you’re doing well, friend. :)
kirsten says
I was going to the store anyways, so figured why not? Doing pretty well out here. Will I see you in Tulsa in July?
kate says
Yes! Of course! That wedding is going to be so fun. Can’t wait to see you!
Keely Marie says
GORGEOUS! so excited to be a part of the project. Thank you for putting it together with Sarah. Also looking forward to following your blog
Margarita says
What an awesome project. This dish looks so beautiful!
thelittleloaf says
Stunning photos as always :-) I love the idea of the Food Matters project – I think it’s so important in this day and age that we think about what we are putting in our mouths, how it’s prepared and where it comes from.
kate says
Thank you, and I couldn’t agree more!
Jules says
I love love love the Food Matters Project! The whole idea behind Food Matters is so near and dear to my heart, and I love this first recipe. Just beautiful!
Kelsey says
cilantro, lime, rice, squash. perfect. so fun to see everyone’s rendition, glad to see you used delicata… cheers to a great project launch, kate!
Sylvie @ GitK says
Such a beautiful and vibrant recipe!
Julia {The Roasted R says
Squash is delicious and nutritious! I love it in every form and although I’ve never tried the delicata, I’d probably adore it too from the looks of it. Fabulous recipe!
Sweet Potato Soul says
I cannot wait to try this; like tomorrow for lunch! Delicata squash is one of my favorite foods, but I never get too creative with it (being that it’s fabulous all by itself). Still, I love the sound of chipotle honey glaze. And with beans! Oh, I’m totally down!
Andrea says
I hadn’t heard of delicata squash before and assumed it wasn’t grown in my region, but a visit to a local farmstand showed me otherwise! I bought two of the beautiful looking things and will be making this tonight!
Sheila says
This was fantastic! Thanks for the recipes!
Ruthie says
What an amazing, well-rounded meal! I made this recipe tonight and it was perfect for me and my husband– plus lunches tomorrow. I think the delicatas should probably cook a little longer or at a higher temp. because the skin was still at little crunchy on mine. Not a problem, though– the flavors were amazing together. Thanks in particular for the rice recipe. He and I are admittedly addicted to Chipotle’s Burrito Bowls, and this was perfect. I skipped the lemon since my lime was so juicy but it tasted just like Chipotle’s rice! For anyone thinking about making this recipe– DO IT!
Kate says
Glad you liked the recipes, Ruthie! I’m surprised that the delicatas still had some crunch to them—maybe they had thicker skin or a wider diameter than mine? I don’t know!
Katie says
I’ve been wanting to try this for a while, and finally had some time to make it tonight–it’s deliciouuus! Chipotle and delicata squash is such a brilliant combination. Thanks for the recipe!
Kate says
Awesome, thanks Katie!
sarah @ two tarts says
I want to eat this right now. But i dont have ANY of the ingredients, so sad! :(
Emily says
I am loving all your recipes lately, this one was so delicious. The next day stuffing all the leftovers in a tortilla made an awesome burrito! I shared this recipe in my latest meal plan on my blog, thank you!
Kate says
Thanks for letting me know, Emily! I’m delighted to hear that you’ve been enjoying my recipes. I’ll have to bake up some more chipotle-glazed veggies for burritos, that is such a great idea!
Jessica says
Maybe it’s just my browser, but it seems like the link to the squash recipe is broken? No matter what I try (even just googling different variations), I can’t find it. Anyone else have that problem?
Kate says
Jessica, I think Sarah took her old blog down, so that’s why you can’t find the recipe. I’m sorry for the trouble. I’ll update the post with the full recipe within the next 30 minutes or so. Hope you love it!
Kate says
Ok, recipe is up now! Sorry for the delay.
Jessica says
This is a suuuuper late response now, but thanks so much, Kate! I made this last night and it was mind-blowingly delicious!!
Gaby Dalkin says
What a healthy and delicious looking dinner!
Deanne says
I just got a Delicata squash in a local CSA basket and I can’t wait to try this recipe :), thanks so much for yet again inspiring something tasty in our home!
Kate says
Thank you, Deanne! That’s really nice to hear. Hope you loved this one.