In late September, we experienced a fabulous trip to Cortez, Colorado to visit Mesa Verde National Park and Canyon of the Ancients National Monument. Â Little did I realize that Cortez is an agricultural hub of orchards and small farmers growing luscious, beautiful produce, grains, honey, and more in this community backing up to the La Plata and San Juan Mountain Ranges. The Delores River, creeks, and tributaries weave through the red mountain landscape and provide much-needed irrigation to the growers creating a green oasis in the valleys amidst the multi-colored
peaks and canyons.
The most amazing growing area is the mesa in the Canyon of the Ancients National Monument. The high mesa is covered with fields of beans and grains while only a few miles away are there drop-offs to lower canyons and archeological sites with over 6,000 cliff dwellings and kiva sites. Although modern technology is used now, one can imagine the Anasazi Indians painstakingly raising row crops for nourishment.
Wander through Cortez on Saturday morning while on your way to Mesa Verde National Park, and you will experience the weekly Cortez Farmers Market, a great farmers market full of local produce, honey, meat, eggs, flowers, and more. There are multiple bean growers and packers of bolita, black, Anasazi, Mortgage Lifter, Zuni Gold beans, and more. I was in heaven.
Much inspiration was inside of me over the next several weeks to play with the Gete Native American squash and delicata squash I purchased, along with every variety of bean I could buy. We were traveling so non-perishable items had to be limited although the heirloom tomatoes were to die for.
Once home, the large, oblong, brilliant orange Gete squash steamed beautifully into soft chunks and puree for soups and mash, perfect for my online squash class. The delicata squash, along with some black beans and polenta became a super main dish in celebration of Indigenous Peoples Day – a celebratory nod to the Three Sisters in modern times.
I hope you enjoy this dish during Native American Heritage Month in celebration of the Anasazi of the Southwest. If you get a chance, visit Mesa Verde and Canyon of the Ancients, and explore Cortez for a visit back in time and an appreciation for the future of agriculture.
Delicata Squash with Chocolate Black Beans and Polenta
According to Iroquois legend, corn, beans, and squash are three inseparable sisters who only grow and thrive together. In the Southwest, these vegetables also come together in the agricultural past of the Ancestral Puebloans.
Here’s the recipe without all prettying it up. This is exactly how I made it so I could get it done within 30 minutes.
This dish came together with things in the pantry, canned black beans, and delicata squash from Cortez (but are available in any supermarket). A sweet dumpling squash will work well too.
NOTE: I did not use cooked beans from scratch (although that would have been fantastic!!), but if you want a primer on How to Cook Beans, click here.
Delicata squash have tender skins and luscious sweet interiors, so I wouldn’t recommend a summer squash (too watery) or acorn (not the best skin) – but that’s just me. The chocolate beans were a nod to the bean growing area of Colorado and the Spanish heritage blend creating mole. The polenta rounds up the final sister of the Trio – Corn.
Ingredients
1/2 delicata squash
1/2 onion
paprika, garlic powder, chili powder, onion powder
can of black beans
1/4 cup polenta
Violife feta
Vegan Boursin cheese (optional)
Honey
Cilantro
Instruction
Start the Squash:
Preheat oven to 425 degrees
Slice the squash into rings, remove the seeds and pith, and cut into cute, curvy pieces following the shape of the squash.
Toss with 1 tbsp oil, ¼ cup thinly sliced onions, ½ tsp smoked paprika and a dash of garlic powder.
Roast for 15 minutes. You can start the beans now.
When roasted to your liking, finish with 1 tsp or so of butter. (we are vegan, so we use that).
Toss with 2 tbsp each or so of pepitas and cranberries (these are leftover from the sweet kale salad mix we use a lot – use seeds and dried fruit of choice)
Prep the Chocolate Beans
Drain and rinse a can of black beans.
Place in a skillet. Add 1 tbsp of grated chocolate (leftover from a vegan pastry class), 1 tsp of hot smoked paprika, dash of chili powder, garlic powder and onion powder. (or to your liking)
Turn on the heat to low. Allow the beans to gently warm (while you make the polenta), the chocolate to melt, the spices to melt. You can add a bit of water or broth if you want. Play around. Salt and pepper to taste.
Keep warm on a burner.
Cook the Polenta
Place 1 cup of water in a medium saucepan. Add a few pistols of saffron and a tsp of bouillon paste. (Better than Bouillon Chicken or Not Chicken).
Bring to a boil
Add the polenta stirring constantly.
Lower the heat and stir/cook until thickened to your liking.
I added some leftover vegan Boursin cheese for grins and to get rid of it – you can add a cheese or cream/milk of choice
Salt and pepper to taste
Plating:
Polenta
Beans
Squash ensemble
Garnish with cheese of choice, chopped cilantro, toasted sunflower seeds, and drizzles of honey (the honey wowed the dish). A Navajo flatbread or similar would be a nice addition.
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