Butternut Squash and Black Bean Appetizer
20 oz butternut squash, peeled and cubed
2 tsp ancho chile powder, divided
1/2 tsp salt
1 15oz can black or pinto beans, rinsed
2 scallions, sliced
3 tbsp lime juice, divided
2 tbsp grapeseed oil or canola oil, divided
1/2 tsp ground cumin
3 cups chopped romaine lettuce
1/2 cup crumbled queso blanco or feta cheese
1/4 cup toasted unsalted pepitas (pumpkin seeds)
- Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash, cover, and steam until very tender, about 15 minutes. Drain and return to pan. Add 1 1/2 tsp ancho chile powder and salt. Mash until mostly smooth, and cover to keep warm.
- Meanwhile, combine beans, scallions, 2 tbsp lime juice, 1 tbsp oil, cumin, and the remaining 1/2 tsp chile powder in a medium bowl. Toss the lettuce with the remaining lime juice and oil in another bowl.
- Spread squash on full-size Croccantini, and top with approx. 3 tablespoons of the bean mixture, 1/4 cup lettuce, and 1 tbsp cheese. Sprinkle with pepitas.