Description
Winter squash meets Mexican in this unexpected but entirely harmonious union of browned vegetables, tender black beans and made-from-scratch nacho cheese sauce.
Ingredients
- 1 cup Diced Zucchini, 1/3″ Dice
- 1-½ teaspoon Kosher Salt, Divided Use
- 8 teaspoons Vegetable Oil, Divided Use
- 4 cups Peeled And Diced Butternut Squash, In 1/2″ Cubes
- 1 whole Medium Red Or Yellow Bell Pepper, Stem And Seeds Removed, Chopped
- 1 whole Medium Jalapeno Pepper, Seeded And Minced
- 3 cups Cooked Black Beans
- 8 whole Scallions, (1/4 Minced, 3/4 Thinly Sliced)
- 2-½ cups Whole Milk
- 3 Tablespoons Unsalted Butter
- 2-½ Tablespoons All-purpose Flour
- ½ Tablespoons Chili Powder
- 4 ounces, weight Full Fat Cream Cheese, Softened To Room Temperature
- 4 cups Shredded Cheddar (white Or Yellow)
Preparation
Lay diced zucchini on a couple layers of paper towels, sprinkle with some salt, and cover with more paper towels.
In a large, non-stick skillet, heat a tablespoon of vegetable oil over medium high. Add half of the butternut squash in a single layer and sprinkle with ¼ teaspoon salt. After 5 minutes of undisturbed cook time, stir occasionally for another 5 minutes, until browned and tender. Set aside in a large, heatproof bowl. Repeat with more oil and remaining squash. Set the bowl of squash aside once done.
Press down firmly on the towel-covered zucchini to finish absorbing excess liquid before cooking.
Return skillet to medium high heat. Once hot, add 2 teaspoons oil and heat until shimmering. Add bell pepper and half the minced jalapeno, and cook until starting to brown, 2 to 3 minutes. Add zucchini and cook in close to a single layer, stirring infrequently, until zucchini starts to brown. Remove the mixture to the bowl with the squash, also adding the beans and half of the sliced scallions. Stir to combine.
Preheat oven to 375 F. Scald milk in a small saucepan, heating over medium until bubbles form around the edges, then turn off heat and cover to keep warm.
In a medium saucepan, melt 2 ½ tablespoons butter over medium heat. Add minced scallions and the remaining minced jalapeno and cook a few minutes, until softened. If it’s foaming vigorously, reduce heat slightly before continuing. Add flour and chili powder and stir with a wooden utensil for 3 minutes, until cooked and paste-like. With heat on low, slowly drizzle and whisk the warm milk into the flour mixture (roux). Increase heat to medium-high once all the milk has been added and switch back to a wooden spoon, stirring constantly to keep flour from settling in corners and bottom of pan. Once simmering, reduce heat to the lowest possible simmer. Still stirring constantly, cook for 10 minutes, until sauce has thickened.
Turn off the heat and whisk in cream cheese until incorporated. Then stir in 3 cups of the shredded cheese, half at a time, until melted. Season to taste with salt, starting with 1 teaspoon.
Pour sauce over the vegetable mixture and stir to coat. Scoop into 6 buttered ramekins (or a medium-sized, roughly 2-quart casserole dish) and sprinkle with the last cup of cheese. Bake for 20 minutes, until bubbling. Cool slightly and garnish with remaining scallion slices.
Notes:
1. Because the roux includes chili powder, its color will not indicate when it’s cooked. Make sure to cook at least 3 minutes to avoid a raw flour taste.
2. I’ve made the sauce without cream cheese, and it’s still tasty. However, it lacks the really creamy texture you get when using it.
3. For a main dish, it’s fun to bake in individual dishes or ramekins. For a side, bake in a medium (around 2 quart) casserole dish, so diners can choose their serving size.
4. Freeze individual ramekins before baking and topping with cheese, if you know you won’t eat them right away. Cooking once always yields better results than cooking twice when it comes to freezing casseroles, as I’m learning.
