Little Coyote’s Smoked Honeynut Squash with Caramelized Tomatoes and Pinto Bean Salad Recipe

Squash is a star when it comes to seasonal flavor and essential nutrients.

With delicious winter varieties in festive golds and greens, squash is abundant in vitamins A, B-6, and C, as well as potassium, fiber, and heart-healthy omega-3 fatty acids.

Little Coyote's Smoked Honeynut Squash with Caramelized Tomatoes and Pinto Bean Salad Recipe

Recipe by Chef Johnathan Ferguson
0.0 from 0 votes
Course: SideCuisine: American




    • 2

      honeynut squash

    • 2 Tbsp.

      extra virgin olive oil + extra to coat

    • 1 Tbsp.

      salt + extra to taste

    • Pepper, to taste

    • ½ cup

      dry pinto beans

    • 3 cups

      water, divided

    • cups

      shallots, thinly sliced and divided

    • 1 cup

      garlic, thinly sliced

    • ½ cup

      tomato paste

    • 1 lb.

      Roma tomatoes, quartered

    • ¼ cup

      sherry vinegar

    • 1

      bunch parsley, leaves only


    • For the squash:
    • Set up a smoker for indirect heat with a goal temperature of 250°. 

    • Using a vegetable peeler, remove the skin from the squash, and split it in half lengthwise with a chef’s knife. 

    • Using a large spoon, remove the seeds from the squash. Rub olive oil over the squash and season with salt and pepper. 

    • Once the smoker is at 250°, put squash in and cook for 1.5 hours until fork tender.

    • For the beans:
    • Soak beans overnight. 

    • Strain beans, rinse, and place into a medium sauce pot with 2 cups of water. Cook over medium-low heat until beans are tender for about 1.5 hours. 

    • Once the beans are done, add 1 tablespoon of salt, and cool down in the liquid. When the beans are cold, strain, rinse, and set aside.

    • For the caramelized tomatoes:
    • Heat a large sauté pan on medium-high heat with 2 tablespoons of olive oil. 

    • Add 2 cups shallots and cook until they turn golden brown and start to soften, about 7 minutes. 

    • Add the garlic and cook for another 7 minutes until garlic and shallots start to caramelize. 

    • Add tomato paste and caramelize for 5 minutes, stirring constantly. Reduce heat. Add Roma tomatoes and cook for 10 minutes. 

    • Deglaze with sherry vinegar and add remaining 1 cup water. Let simmer for 15 minutes and season with salt and pepper.

    • To assemble:
    • Make the bean salad by tossing beans, parsley leaves, remaining ½ cup of shallots, and olive oil with salt and pepper. 

    • Place smoked squash on a plate, ladle on the caramelized tomatoes, and top with bean salad.

      johnathan ferguson

      “This dish is such a surprise. It attacks with a smoky-sweet flavor that is often identified with barbecue. It’s a thoughtful preparation that even our vegan friends can enjoy.”

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