1 Tbsp. olive oil
½ tsp. cumin
½ tsp. coriander
½ onion, chopped
2 cloves of garlic, minced
¼ cup maple syrup
1 tbsp. fresh thyme leaves
2 cans (15 oz. each) red kidney beans, drained & rinsed
2 cups fresh or frozen corn kernels
1 small butternut squash, peeled, diced & roasted*
Kosher salt to taste
Sauté the spices, onion and garlic in the oil until soft. Add the remaining ingredients to the pan and heat for at least 5 minutes until thoroughly warm. Season to taste with salt.
*To roast butternut squash: Toss diced squash with 2 Tbsp. oil & salt to taste. Bake in 425 degree oven for 40-45 min. until tender and golden brown.