Bold and Spicy Beans With Butternut Squash and Apples
- 1 medium butternut squash, about 2 1/2 pounds
- 2 large golden delicious apples, peeled, cored, diced
- 2 medium sweet onions, coarsely chopped
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 3 tablespoons olive oil
- 12 to 16 ounces spicy sausage, such as andouille or other smoked sausage, thinly sliced
- 1 to 2 teaspoons olive oil
- 2 cans (22 to 28 ounces) bold and spicy baked beans (I used Bush's Grillin' Beans, Steakhouse)
- 4 tablespoons brown sugar
- 1 can (15 to 16 ounces) baby lima beans or lima beans, drained
- 1 can (15 to 16 ounces) black beans, drained and rinsed
- 1/4 to 1/3 cup barbecue sauce, or to taste (depends on the flavor in your baked beans)
Heat oven to 375°.
Using a y-peeler or vegetable peeler, peel the squash, slice in half lengthwise, and scoop out seeds. Cut into 1/2- to 1-inch cubes. Combine the squash, apples, and onions in a large bag or bowl. Toss with cinnamon, pepper, and 1 teaspoon of salt, then toss with 3 tablespoons of olive oil. Spread on a large jelly roll pan or roasting pan and bake for 30 minutes, or until tender.
In a large Dutch oven or large saucepan, brown the sausage in 1 or 2 teaspoons of olive oil. Add the baked beans, brown sugar, lima beans, black beans, and barbecue sauce, if using. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Add the squash, apple, and onion mixture and gently stir to combine. Heat through. Serve with cornbread.
Serves 6 to 8.