1 large acorn squash (about 2 lbs), cut into quarters and seeded
3 dried chiles (any kind)
1 tsp. chili powder
3 poblano peppers
3 Tbsp extra-virgin olive oil
1 large onion, chopped
1 15-oz can black beans, rinsed
1 Tbsp chopped fresh oregano (I used dried)
Salt & Pepper
1/2 C sour cream
1. Preheat the broiler. Microwave the squash until fork-tender, about 15-20 minutes; let cool slightly. Scoop out the flesh and transfer to a food processor; discard the skin. (Compost.)
2. Meanwhile, in a medium boal, soak the red chiles in just enough boiling water to cover until softened, about 15 minutes; drain. Discard the stems and seeds. (Again with the composting!) Add the red chiles and chili powder to the food processor, puree.
3. Place the poblano peppers on a baking sheet (I covered with foil) and broil, truning occasionally, until charred all over. Transfer to a bowl, cover and let sit until cool enough to handle, about 10 minutes. Discard the seeds and stems, then chop.
4. In a saucepan, head the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash pureee, poblanos, black beans, oregano and 1 cup of water. Bring to a simmer and cook for 15 minutes; season with salt and pepper. Stir in the sour cream. (We've also added vegetable or chicken broth to thin it out and stretch the meal. Very good!)