If you’d like to have this with a side of margaritas, the squash and bean mixture tastes really great on toasted or fried corn tortillas. Check out step-by-step photo instructions here.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Real Talk: If you can’t find delicata squash, which you can identify by its long oblong shape, pale yellow skin, and distinctive green stripes, that’s totally fine. Acorn or half of a butternut squash will work just great too. And here’s how to chop one up if you’ve never done it before.
Step 2
Preheat oven to 450°. Toss squash, shallots, 3 Tbsp. oil, and 2 tsp. chili powder on a rimmed baking sheet and roast until squash is browned and tender, 15–20 minutes.
Step 3
Meanwhile, combine beans and their liquid with remaining 3 Tbsp. oil and 2 tsp. chili powder in a medium skillet; bring to a boil over medium-high heat. Smash beans with a potato smasher, meat pounder, large spoon, or whatever you’ve got handy until mixture is all nicely smashed and smooth. Continue to cook until mixture is creamy, about 5 minutes.
Step 4
Spread bean mixture onto toast. Toss cabbage with 2 Tbsp. pickled pepper brine in a medium bowl. Pile on cabbage, avocado, salsa, and cilantro over bean mixture. Top with squash mixture and pickled peppers.
Step 5
Do Ahead: Squash can be roasted 1 day ahead; cover and chill. Bean mixture can be made 1 day ahead; cover and chill.
