Black Bean Butternut Squash And Ham Pasta Gluten Lactose Fre Recipes

Steps:

• Roast butternut squash. Bake at 400F for approx 1 hour until a fork reveals that it is mush inside. Let cool for two hours on counter or in fridge. (It must be cool when you handle it so you don't burn yourself.) Do not add oil.
• Warm shaved or thinly diced ham with black beans in fry pan. No oil required in a non-stick pan. Low to med heat. Do not overcook.
• Cook brown rice pasta in boiling water. Do not overcook. Al Dente is at 7 minutes from the boil. You want the pasta to have a very very slight crunch. (Rice pasta has the tendency to turn to mush when overcooked.).
• Use a spoon and remove squash from skin. Do not include the hard outer bits. You only want to use the veg that has turned to mash.
• Drain pasta. Add butter/oil to prevent sticking.
• Add butternut squash mash to pasta. Mixing. You may have to mash it lightly as you turn it into the pasta. Do not over mix.
• Stir in ham and black beans.
• Serve. (you can add sat, pepper & Parmesan cheese - OPTIONAL).

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
• Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
• While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
• Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
• Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.