beans & squash

lightly pack into

pint jars and freeze for a week

of autumn lunches

10 servings

1 lb mixed beans, soaked overnight in 2 inches water, 1 T kosher salt, 1 t soda; simmered with 3 bay leaves until tender; 1 spaghetti squash, halved, roasted at 425 F with maple syrup, kosher salt until just brown; squash seeds toasted with salt, cumin, olive oil; 1 red onion, sliced, pickled in distilled vinegar, sugar, salt; 1/2 c maple syrup, 1 T smoked paprika, 1 c balsamic

add squash, balsamic, maple syrup, paprika to beans; cook down, stirring, allowing a crust to form on bottom at end; top with toasted seeds and pickled red onion

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