Vegetable of the Day: Butternut Squash

Black Bean and Butternut Squash Tacos with Sweet Port Wine Salsa

1 can black beans (rinsed/drained)
1 butternut squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
8 soft corn tortillas
Port Wine Salsa (see recipe below)
Cilantro sprigs for serving
3 Serrano chiles, seeds removed if desired, diced
Crema, creme fraiche or sour cream for serving

Warm the black beans separately over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with sauteed squash, salsa, cilantro sprigs, diced Serranos, and cream. Roll up and serve 2 per person.

Port Wine Salsa
1 cup red wine vinegar
1 cup port wine
1/2 cup packed brown sugar
1 tablespoon freshly ground black pepper
1 teaspoons mustard seeds
2 teaspoons red pepper flakes
1/2 teaspoons coarse salt
1 medium white/red onion diced or 10 medium shallots, peeled and diced

Combine the vinegar, wine, brown sugar, black pepper, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots/onion and bring to a boil. Reduce to a simmer and cook 10 minutes or until thickened.