Bean and Butternut Squash Picadillo

Bean and Butternut Squash Picadillo
Staff Writer

Aaron Sanchez

Picadillo

Give the season's favorite vegetable a Mexican twist with this savory picadillo recipe by Aarón Sanchez. 

6
Servings
491
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  canola oil
  • 12  cloves garlic
  • 3  Tablespoons  chopped canned chipotle chiles in adobo sauce
  • 1/4  Cup  chopped fresh cilantro
  • Zest from 1 lime
  • 1/2  Pound  thick-cut bacon, chopped
  • medium white onion, finely chopped
  • red bell pepper, coarsely chopped
  • cloves garlic, minced
  • 8  Cups  chicken stock
  • medium butternut squash, peeled and cut into 1/2-inch cubes
  • One  28-ounce can black-eyed peas, drained and rinsed
  • 1 1/2  Cup  corn kernels, fresh or frozen
  • 1/4  Cup  thinly sliced basil leaves
  • Salt and freshly ground black pepper, to taste

Directions

To make "Garlic-Chipotle Love," preheat the oven to 300 degrees. 

Pour the canola oil into a heavy, ovenproof medium saucepan and add the whole cloves of garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature.

Put the garlic and the now garlic-infused oil into a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and 1 teaspoon of salt and purée until the mixture is very smooth.

Reserve 2 tablespoons of it for the picadillo and store the rest in the refrigerator in a tightly covered container for up to 2 weeks or freeze for up to a month.

Cook the bacon in a medium stockpot or Dutch oven over medium heat until it’s lightly browned and has rendered its fat, about 5 minutes. Add the onion, bell pepper, and minced garlic and cook until the onion is tender and translucent, about 6 minutes. Pour in the chicken stock and add the squash cubes. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is tender, about 15-20 minutes.

Add the black-eyed peas, Garlic-Chipotle Love, and corn. Simmer until the picadillo has thickened and the flavors come together, about 12 minutes.
Stir in the basil and salt and pepper to taste. Divide among six bowls, and serve with rice and salsa.
 

Nutritional Facts

Total Fat
40g
57%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
20mg
7%
Carbohydrate, by difference
24g
18%
Protein
13g
28%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
58µg
64%
Calcium, Ca
25mg
3%
Choline, total
44mg
10%
Fiber, total dietary
3g
12%
Folate, total
52µg
13%
Iron, Fe
1mg
6%
Magnesium, Mg
34mg
11%
Niacin
6mg
43%
Phosphorus, P
163mg
23%
Selenium, Se
11µg
20%
Sodium, Na
632mg
42%
Water
333g
12%
Zinc, Zn
1mg
13%

Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.