CHEF JEFF — ONE BYTE AT A TIME: Winter Squash and Black Bean Stew

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Are you looking for new ways to use some of that winter squash you’re storing? How about in a stew paired with black beans and flavored with cumin and sage?

Winter Squash and Black Bean Stew

2 tablespoons vegetable oil

1 onion, chopped

1 teaspoon cumin seeds, toasted, ground (see note)

¼ teaspoon salt

2 cloves garlic, minced

1 14½-ounce can low-sodium chicken broth

10 ounces fresh diced winter squash

1 15-ounce can black beans, drained, rinsed

1 teaspoon chopped fresh sage or ½ teaspoon dried

Freshly ground pepper

Steamed rice (optional)

Heat oil in a large heavy skillet over medium high heat; add onion, cumin and 1/8 teaspoon of the salt; cook until onion is soft, 5 minutes. Add garlic; cook 1 minute.

Stir in broth, squash, beans and sage; cook until heated through and sage become aromatic, 5 minutes. (If using fresh squash, cook 10 minutes before adding beans and sage.) Season with remaining salt and pepper to taste. Serve over rice.

Note: Toast spices in a dry skillet over medium heat, stirring often, until aromatic, 3 to 5 minutes.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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