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   MSGID: 34928.fidonet_cooking@1:105/500 2d792b2c   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Adzuki Beans & Winter Squash Saute   
    Categories: Beans   
         Yield: 4 Servings   
       
         1 md Winter squash; such as   
              - butternut, buttercup, or   
              - kabocha   
         1 tb Olive oil -OR-   
       1/4 c  Water; or more as needed   
         3    Shallots; halved & sliced   
         1 tb Low-sodium tamari   
     1 1/2 c  Cooked adzuki beans -OR-   
        15 oz Can beans; rinsed & drained   
              Salt   
              Black pepper; freshly ground   
       
     The naturally sweet adzuki bean & winter squash complement each other   
     in flavor and texture, while the deep burgundry color of the beans   
     makes a striking contrast with the vivid orange squash. For a   
     nourishing meal, serve over freshly cooked brown rice and an   
     accompanying dark green vegetable such as kale.   
        
     Halve, peel, and seed the squash. Cut into bite-sized pieces and set   
     aside.   
        
     Heat the olive oil or water in a large skillet over medium heat. Add   
     the shallots and cook, stirring, until slightly softened, about 3   
     minutes. Add the squash, stirring to coat. Addd the tamari and   
     another 1/4 cup of water if needed. Cover, and cook until the squash   
     is tender, about 20 minutes.   
        
     Gently stir in the beans and season to taste with salt and pepper.   
     Cook until the beans are hot, about 5 minutes. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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