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Adzuki Beans and Winter Squash Saute
Vegan Planet, Robin Robertson---with several additions by Eve
An easy, stove-top way to make squash into a hearty entree.
1 medium winter squash, about 24 oz. (my favorite is delicata--no need to peel it!)
1-2 T. olive oil
3 shallots, halved and sliced
2 cloves garlic, pressed or minced
8-12 oz. mushrooms, sliced
30 ml2 T. tamari
59 ml1/4 c. vegetable or mushroom broth (more as needed)
10 ml2 tsp. dried basil
10 ml2 tsp. dried thyme
pinch of red pepper flakes or cayenne if desired
350 ml1 & 1/2 c. cooked or one 15-oz. can adzuki beans, drained and rinsed
salt and pepper to taste
Peel the squash (unless it is delicata) and take out the seeds. Cut into bite-sized pieces.
Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, about 3 minutes. Add the squash and mushrooms, stirring to coat. Add the broth and tamari, cover, and cook until tender, about 20 minutes. Stir in the basil, thyme and red pepper flakes about half way and add more broth if it is getting dry. When the squash is done, stir in the adzuki beans and salt and pepper to taste. Serve when all is hot.
This is fine by itself or over rice.