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

Directions

• 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.