• 1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into ½-inch cubes
• 4 cups cooked cannellini or other white beans, or two 15-ounce cans, drained and rinsed
• 1 medium red onion, peeled and diced small
• Salt and freshly ground black pepper to taste
• 1 batch Spicy Cilantro Pesto
1. Steam the pumpkin in a double boiler or steamer basket for about 10 to 12 minutes, or until tender. Drain and rinse the pumpkin until cool.
2. Once the pumpkin has cooled, add it to a medium bowl with the beans, onion, salt and pepper, and pesto. Mix well until combined.
Spicy Cilantro Pesto
Makes about 1 Cup
An appealing alternative to traditional basil pesto, this goes well with a variety of foods.
• 2 cups packed cilantro
• ¼ cup hulled sunflower seeds, toasted, optional
• 1 jalapeño pepper, coarsely chopped
• 4 cloves garlic, peeled and chopped
• Zest and juice of 1 lime
• Salt to taste
• ½ package extra firm silken tofu (about 6 ounces), drained
• ¼ cup nutritional yeast, optional
Combine the cilantro, sunflower seeds (if using), jalapeño pepper, garlic, lime zest and juice, salt, tofu, and nutritional yeast (if using) in the bowl of a food processor and puree until smooth and creamy.