I think this meal just screamed AUTUMN!! It was warm and comforting and colorful and good!
The bean dish is an adaptation of a common macrobiotic dish- Azuki Beans and Squash. This was my first foray into soaking beans overnight and cooking them. I've only used canned beans in the past. It was fun to make them from scratch and I will be doing this a lot from now on.
I used acorn squash for this dish. It was sweet and hearty. The greens are collards. I sauteed them in a touch of sesame oil and a clove of garlic, and a hint of shoyu. Both dishes are garnished with toasted acorn squash seeds. After I cut the acorn I rinsed the seeds and dry pan-roasted them with a splash of shoyu- so yummy and a perfect accent to the greens!
I ate this meal for days!