Chili Maple Roasted Squash with Puree Tepary Beans and Pima Corn

Directions

Cook the Tepary Beans

1. Pressure Cooker Method:
2. Rinse the tepary beans well.Add the beans, 1 teaspoon kosher salt, cinnamon tree leaf, 4 peeled and lightly smashed garlic cloves, and enough water to cover by about an inch to the pressure cooker.Cook on high pressure for 35 minutes.
3. Stovetop Method:
4. Cover the beans with 3 inches of water and bring to a boil.Reduce heat to a simmer and cook for 2-3 hours until tender. If you soak the beans overnight, this will cut down on the cooking time.

Prepare the Pima Corn

1. Rinse the whole kernel cob-roasted Pima corn (Huun Ga’i) well. In a saucepan, combine the corn with 2 cups of water. Bring to a boil, then lower the heat and simmer for about 20 minutes until the corn is tender but still toothy. Drain and set aside.

Roast the Squash

1. Preheat your oven to 425°. Slice the acorn squash in half and scoop out the seeds. Cut the squash into 1/2-inch slices.In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon maple syrup, half of the Calabrian chili flakes, and the remaining kosher salt. Toss the squash slices in this mixture until they’re evenly coated (reserving the olive oil mixture). Arrange the squash slices on a parchment-lined baking sheet and roast for 10-14 minutes, or until tender and slightly caramelized around the edges. Set aside.

Fry the Sage Leaves

1. Heat the remaining 1 tablespoon olive oil in a sauté pan over medium-high heat.Fry the sage leaves in batches, cooking them for 10-15 seconds per side until crispy. Drain on a paper towel-lined plate and sprinkle lightly with salt.

Make the Corn Sauté

1. Mince the remaining garlic clove. Cook the garlic in the same sage oil for about 1 minute until fragrant. Add the reserved olive oil-maple syrup mixture and the remaining maple syrup and allow it to bubble for 1-2 minutes. Stir in the cooked Huun Ga’i (Pima corn) and sauté for 2-3 minutes until everything is well-coated in the sweet and savory sauce. Set aside.

Purée the Tepary Beans

1. Drain the cooked tepary beans, reserving some of the cooking liquid.In a blender, combine the beans with about 1/2 cup of the reserved cooking liquid. Blend until smooth and creamy, adding more liquid if needed to reach a thick but pourable consistency.

Assemble the Dish

1. Start by spreading a generous layer of tepary bean purée on the bottom of your serving dish.Stack the roasted acorn squash slices in the center of the plate, creating a small tower for visual appeal.Spoon the Pima corn mixture over the squash, letting it spill onto the purée. Finish the dish by scattering the crispy fried sage leaves on top for added texture and flavor.