Monday, November 09, 2009

Baked Beans with Acorn Squash

Finally, I got around to making the acorn squash. One squash down, 5 to go! I've been wanting baked beans, and also have been wanting squash, so I thought it would make sense to combine the two. I actually baked this for 2 hours at 300F and about a half hour at 400F (because I was doing it differently than I would've made it if P wasn't in class while I was cooking) instead of how the directions will say to make it, but you can easily modify the temperature to fit your scheduling needs (including, I'm guessing, a slow cooker). I served this with jalapeño-cheddar bread. This recipe is also easily modified for vegans and vegetarians if you leave out the salt pork (though you'll want to add more salt). Hope you enjoy!

1 can white beans
2 slices salt pork, cut into bits
2-3 tablespoons molasses (I didn't measure, but it was roughly this much)
1/2 cup BBQ sauce
1 teaspoon yellow mustard
1/4 cup minced onion
2 tablespoons lemon juice
1/2 cup vegetable broth
1 acorn squash
1 teaspoon each: salt, black pepper

Preheat oven to 350F. Drain the beans. Cut the salt pork into bits. Peel, deseed and cube the acorn squash. Mix together with all other ingredients and bake for one hour, or until squash is cooked through (stir once during the baking time). Serves 2 as a main course or 4 as a side.

3 comments:

  1. Oh my goodness, baked beans and squash sounds SO good!! Yum! Now I'm craving beans and squash too! :-) Looking forward to fixing your recipe soon! :-)

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  2. I never would have thought to combine the beans with squash. Very nice!

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  3. Thanks, Astra - you'll have to let me know how you like it! P is obsessed w/ spicy foods, so he added hot sauce to his, but I think next time I might add a touch of cayenne to the mix.

    Mary, thanks! I really was thinking of squash and beans at Thanksgiving, and it sort of morphed from there.

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