Name: Winter Squash with Black Bean Salsa Mev
Ingredients: 4 lb Acorn squash; halved, seeds removed; 1 ts Light olive oil with a dash of toasted sesame oil; 1 c Chopped onion; 1 c Chopped red bell pepper; 2 Serrano chilies; finely chopped, (include the seeds if you like it hot); 1 oz Sun-dried tomatoes; finely chopped; 1/2 c Frozen corn niblets; 15 oz Canned low salt black beans; drained and rinsed; 1/4 ts Ground red pepper (cayenne pepper); 1 tb Freshly squeezed lime juice; 1 tb Chopped fresh cilantro; 1/4 ts Salt; 1 c Mashed squash; 3/4 c Evaporated skim milk; 1/4 ts White pepper; 1/4 ts Ground cumin; 1 tb Freshly squeezed lime juice; 2 tb Chopped fresh cilantro

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Meatless en, Mev recipe	4	Servings

INGREDIENTS

4	lb	Acorn squash; halved, seeds removed
1	ts	Light olive oil with a dash of toasted sesame oil
1	c	Chopped onion
1	c	Chopped red bell pepper
2		Serrano chilies; finely chopped, (include the seeds if you like it hot)
1	oz	Sun-dried tomatoes; finely chopped
1/2	c	Frozen corn niblets
15	oz	Canned low salt black beans; drained and rinsed
1/4	ts	Ground red pepper (cayenne pepper)
1	tb	Freshly squeezed lime juice
1	tb	Chopped fresh cilantro
1/4	ts	Salt
1	c	Mashed squash
3/4	c	Evaporated skim milk
1/4	ts	White pepper
1/4	ts	Ground cumin
1	tb	Freshly squeezed lime juice
2	tb	Chopped fresh cilantro

INSTRUCTIONS

SAUCE
GARNISH
1. Preheat the oven to 350° F (177° C). Put the squash halves, skin side
up, on a rack in a roasting pan and bake for 40 minutes or until very soft.
Set aside to cool.
2. Heat the oil in a high-sided skillet over medium high heat. Fry the
onion, stirring often so it won.t scorch, for about 3 minutes or until it
becomes translucent. Add the red bell peppers, serranos, and dried
tomatoes, stir and cook for another 3 minutes. Stir in the corn, beans,
cayenne pepper, lime juice, cilantro and salt. Set aside while you prepare
the molds.
3. Peel the baked squash and discard the peelings. Mash the squash with a
potato masher and reserve 1 cup for the sauce. (If the recipe has been
scaled, you will need to adjust this amount).
4. Spray MEV molds or other 1-cup molds with vegetable oil cooking spray.
Scoop 1/2 cup squash into each mold and press to cover the bottom and all
the way up the sides, saving enough for the top. Divide the salsa among the
molds and press down. Cover the top with the rest of the mashed squash and
press down gently. Bake in the preheated oven for 20 minutes to heat
through.
5. Place the reserved squash in a blender and whiz, using just enough of
the evaporated milk to keep it moving. When it is very smooth, add the rest
of the milk, the white pepper, cumin, and lime juice and whiz just to mix.
Pour into a small saucepan and place over medium heat until heated through.
TO SERVE 4 PEOPLE: Unmold each MEV onto a hot dinner plate, pour sauce
around the edges, and sprinkle some chopped cilantro over the top. Serve
with Steamed Mixed Greens (see recipe) alongside.
NOTES : Please look at the description of MEVs, an acronym for Molded
Ethnic Vegetables, in the Every Modern Means book before you attempt this
recipe.
Posted to MasterCook Digest V1 #277 by Peg Baldassari
<Baldassari@compuserve.com> on Aug 19, 1997

A Message from our Provider:

“Jesus: power to break life controlling problems”