Recipe: Black Beans and Delicata Squash with Goat Cheese

I try to take a day and make as much of the food for the coming week as I can.  Sometimes this works out well and sometimes it works out less well but it's always the goal.  I do this because I often just don't want to drop everything else that I want to do and cook during the week.  Sometimes it's inconvenient, sometimes it's impossible and sometimes I just don't want to.  Dining out can be fun, and I'll admit that sometimes I get sick of the flavor of my own cooking, but dining out all the time just isn't very good for us.  Sometimes it's especially convenient to have the food prepared ahead of time, such as when the Boston Death Cold of 2012 strikes.  

I think everyone I know had some variant of this cold and it was a pretty miserable experience.  I didn't want to cook.  I also didn't want most of the take out options.  Granted, most of the take out options are pizza around here.  Pizza has its place, but when you are deep in the throes of the Boston Death Cold dairy is something that should probably be avoided.  I had made this before the illness really took hold, and all I really needed to do was re-heat it, stir in the cheese and throw it onto the table.  That was all, even I could do it and it was delicious.  (Yes, I know I just said dairy should have been avoided.  The child was clamoring for goat cheese, and frankly I'd have gotten her a pony if it stopped the nagging at that point.)  It was even better with some hot sauce on it.  

Black Beans and Delicata Squash with Goat Cheese (serves 4; approx. $2.30/serving)

1 onion, chopped

5 garlic cloves, crushed

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 can black beans, with its canning liquid

1/2 cup water

2 Delicata squash, diced

4 ounces goat cheese, crumbled

Equipment:

• Large, deep saute pan

1. Heat the oil in the saute pan.
2. Add the garlic and onion.  Saute gently, until the onion is translucent.
3. Add the spices and saute about a minute.
4. Add the beans and water.  Bring to a boil.
5. Add the squash.  Cover and cook until the squash is tender.  
6. If you want to prepare this dish ahead of time, cool the dish down now and store up to one week before serving.  Reheat to at least a simmer.  
7. Remove from heat and stir in the goat cheese.
8. Serve hot.  

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Comments

[Leon@officialdietchoices]

I've never had this. In fact, I can't remember the last time I had goat's cheese, or heard someone say that their son or daughter likes it a lot. If your little one was clamoring for it, that's a good thing. It means you've allowed her to try lots of different foods at an early age.

Maybe dairy was not the best idea but I'm sure it was tasty. Thanks for sharing your recipe.

[Fearless Kitchen]

Leon - We're very lucky in that Fearless Baby is a very adventurous eater. We've always encouraged her to try new and different foods, but I think some kids are just naturally fussy. She actually prefers goat cheese to just about any other kind of cheese!