| 4 | lb | Acorn squash; halved, seeds removed |
| 1 | ts | Light olive oil with a dash of toasted sesame oil |
| 1 | c | Chopped onion |
| 1 | c | Chopped red bell pepper |
| 2 | | Serrano chilies; finely chopped, (include the seeds if you like it hot) |
| 1 | oz | Sun-dried tomatoes; finely chopped |
| 1/2 | c | Frozen corn niblets |
| 15 | oz | Canned low salt black beans; drained and rinsed |
| 1/4 | ts | Ground red pepper (cayenne pepper) |
| 1 | tb | Freshly squeezed lime juice |
| 1 | tb | Chopped fresh cilantro |
| 1/4 | ts | Salt |
| | SAUCE |
| 1 | c | Mashed squash |
| 3/4 | c | Evaporated skim milk |
| 1/4 | ts | White pepper |
| 1/4 | ts | Ground cumin |
| 1 | tb | Freshly squeezed lime juice |
| | GARNISH |
| 2 | tb | Chopped fresh cilantro |
