Packed with fiber, this butternut squash and bean tamale bake is going to fill you up and keep you warm this winter.
Dish Count :: 1 Saute Pan, 1 Baking Dish
Leave it to my mother to keep every email she has ever received. I also see that the apple doesn’t fall far from the tree, since my email inbox at home is packed with over 7,000 emails and my work email is up to 14,000. But that’s beside the point. I’m more thankful than ever that she hasn’t deleted any emails in the last seven years, because some of those emails from way back when include the first photos we have of Huck that had long since been lost with the death of a hard drive and my complete inability to back up my hard drive.
Bad Megan! Good Gammy!
Thinking back, it was 7 years ago this month that this 90 pound hunk of Huck was born, and in March of 2008, my life utterly changed forever. My life changed forever again in late June of that same year, as that was when Ben and I started dating. But let’s focus on the slightly furrier of the two here. I said *slightly* furrier…
He’s my number one, my kid, the gooby dude and the most spoiled boy you’ll ever meet – though he would think that life is one big injustice because there is no such thing as too many pettums.
He’s a wreck and a half, with bad hips and itchy ears, allergies to E.v.e.r.y.t.h.i.n.g. under the sun, eternal hunger pangs, a lover of ice cream to which there is no such thing as too much (sound familiar?), and a barker at nothing – but he’s my kid. And I wouldn’t change him for the world.
Even when he sheds all over everything. Or when it’s pouring down rain and I’m still giving him a daily walk, or carting him to the doggie dermatologist, or doling out a day’s pay on a mattress most humans would envious of and he still insists on sleeping next to me on our bed at night, and he is convinced he can’t go-on like a dramatic Scarlet O’Hara on without cleaning my ice cream bowl as soon as my spoon hits the bottom of the bowl.
Life sure wouldn’t be the same without him.
Butternut Squash and Bean Tamale Bake
1 Butternut Squash, peeled and cubed
1/2 cup Onions, chopped
1 Red or Green Bell Pepper, diced
1/2 pound Chorizo sausage
1 can Black Beans, rinsed and rained
1 can Kidney Beans, rinsed and drained
1 can (15 oz) Tomato Sauce
1/2 cup Salsa
2 tsp Cumin
3 cloves Garlic, minced
1 package Cornbread Mix
Preheat oven to 400 degrees.
In a large saute pan, cook chorizo sausage, breaking into small pieces and cook through. Drain on paper towel lined plate and set aside. In the same pan, sprayed with non stick spray, cook bell pepper and onion, butternut squash until softened and squash is fork tender. Add the chorizo back into the saute pan, and add in the black beans and kidney beans. Stir in the tomato sauce and salsa, along with cumin and garlic. Stir to combine.
Pour all ingredients into the baking dish. Create small wells into the mixture. Prepare cornbread mix according to package direction, and pour into wells in the bean and squash mixture. Bake for 20-25 minutes until the cornbread is golden brown and cooked through.
Remove from oven and serve with cilantro on top.
Combine squash/onion mixture, chorizo, and all beans into the saute pan along