Butternut Squash & Black Bean Stew

Based upon a recent recipe posted by NPR's The Weeknight Kitchen's Lynne Kasper, this simplified version was created by Cafe Drake for ultimate speed and ease. Originally tagged as a "chili" the finished result is more a thick stew; serve as a vegetarian main course with cornbread or as a side to roast poultry. We heaped leftovers atop blue corn tortilla chips and sprinkled with grated sharp cheddar for a nacho TV dinner. You might also try as a burrito or enchilada filling.
Begin as always by mixing a cocktail, at least one. Assemble the ingredients you'll need while sipping your second, weaker libation - important, as sharp knives and heavy duty chopping will follow here.

Peel and chop into 1-inch cubes 1 butternut squash (or small pumpkin, acorn squash etc). Chop roughly: 1 onion, 2 cloves garlic and a few chile peppers (we used 1 poblano and 2 small serrano chiles for extra heat).

Saute onions, garlic and peppers in 2 T. oil in large saucepan for about 15 minutes.

Add to large saucepan: squash, 1 14 oz. can diced tomatoes, 2 small cans tomato sauce, about 2 cups water or stock, 4 T. chile powder (to taste) and a generous portion of kosher salt.

Bring to a boil, reduce heat and simmer for 30 minutes or until squash is quite soft. Add 1 can of black beans (no need to drain) and continue to simmer, uncovered, for another 15 minutes. Adjust for salt and chile powder and serve warm topped with sour cream and chopped cilantro.