Fall is such a great time of year, the leaves present an amazing backdrop, there are still some warm days and squash is abundant! I don’t know about you, but I love squashes of all kinds. They are earthy and sweet, versatile and full of vitamins and nutrients and they are cheap! My CSA recently ended and in the last few weeks, my farmer, John, from Royal Acres Farm, had a bunch of butternut, acorn, and spaghetti squashes. I jumped at the chance to experiment with them and develop some new recipes.

Royal Acres Farm loaded up with Squash Galore!

Have you ever grilled a squash? Well that is my new favorite way to cook them! Sometimes I just don’t want to turn the oven on, I want something quick and painless. Pushing the started on the grill is as easy as it gets, so I decided to try to grill a butternut squash and guess what, it was amazing, so easy, delicious and you can eat the skin!

Grilled Butternut Squash Stuffed with Chipotle Black Beans

Serves 2

1 Butternut Squash, Halved with seeds removed and saved for roasting

2 tbs Olive Oil

1 cup Sprouted Black Beans (How to Sprout)

1 onion, sliced

1 clove Garlic, chopped

2 Tomatoes, chopped

1 tbs Cumin

1 tbs Chipolte chili powder

Himalayan Pink Sea Salt to taste

Fresh Cilantro for Garnish

Light your grill to preheat. Slice the squash in half long ways and remove the seeds. Save the seeds for roasting as they are a great snack! Lightly oil the squash and season with sea salt. Place face down on the grill over medium heat until flesh is slightly charred and a knife is easily inserted about 10 minutes, flip and do the same on the other side. The squash is done when a knife slides through it with no resistance.

While the squash is cooking prepare the filling. Add Sprouted black beans to a pot of water, boil for about 10 minutes or until the beans are al dente, drain. Heat 1tbs of oil in a saute pan over medium high heat, add the onions, cooking until softened. Add the garlic and cook for another minute before adding the beans and tomatoes. Stir to combine and then add the cumin, chipotle, and salt. You can always add more or less depending on your taste. Lower the heat and let simmer for a few minutes until all flavors are combined.

Take the squash off of the grill, fill the cavity with the black beans and top with cilantro and enjoy! Happy eating!