By Stefanie Paganini, Culinary Instructor at Paganini's School of Cooking
- 1 lb. of pieces of a small baking pumpkin or butternut squash, cut into medium pieces and peeled
- Olive oil, for drizzling, plus 1/4 cup
- Salt and freshly ground black pepper
- 1 white onion, medium dice
- 1 green pepper, medium dice
- 1 red pepper, medium dice
- 1 Yukon potato, medium dice
- 2 cloves garlic, minced
- 2 cups white wine
- 3 qt. chicken stock
- 1 (16 oz.) can of black beans, drained and rinsed
- 2 cups frozen corn kernels
- 1 cup heavy cream
- Salt and pepper, to taste
- Hot sauce to taste
- Cilantro and crusty bread
Preheat oven to 350°F.
Remove the skin and cut pumpkin or squash into a medium dice. Drizzle a little bit of olive oil over the pumpkin or squash. Season with salt and pepper and roast in the oven until tender, about 20-30 minutes.
In a large stockpot, heat 1/4 cup olive oil and sauté onions, green pepper, red pepper, potato, corn and garlic until tender. Add the tomatoes and cook for 3 more minutes. Deglaze with white wine. Add chicken stock, roasted squash, and black beans. Add cilantro, salt, and pepper to taste. Bring to a boil. Add heavy cream and simmer about 10 minutes.
Serve hot, garnished with fresh cilantro with crusty bread.