#openupcava

Squash tradition and try your butternut on a black bean tostada.

Ingredients

Squash

1 small butternut squash, peeled, seeded and chopped into small cubes

1 tsp olive oil

2 cloves garlic, minced

salt, to taste

Beans

1 can black beans, drained (not rinsed)

1 tsp. ground cumin

3 cloves garlic, minced

8 oz. fresh spinach

5 corn tortillas

Chipotle lime crema

Directions

Preheat oven to 400 degrees F. Toss the butternut squash with the olive oil, garlic and a pinch of salt and pepper. Spread over a baking sheet and bake for approximately 25-35 minutes, or until squash is tender and just starting to brown at the edges. 

Over medium to low heat, empty the beans into a small pot along with the ground cumin and minced garlic. Stir and continue to warm on low until heated through (roughly 2 minutes), then mix in spinach until it begins to wilt.

The perfect cocktail for when you reach your destination. Treat yourself to The Home Stretch.

Ingredients

½ cup light brown sugar

½ cup dry wine, such as Sauvignon Blanc

2 pints strawberries and cranberries, hulled

One 2-inch piece of vanilla bean, split lengthwise

1 sprig lemon verbena or lemon thyme, plus more for garnish

One 750-ml bottle Cava Brut, chilled

Ice

Directions

In a small pot, combine the brown sugar and white wine with 1/2 cup of water and bring to a simmer, stirring, until the sugar dissolves. Dice 4 of the strawberries and add them to the syrup along with the vanilla bean and cranberries. Transfer the syrup to a heat-proof bowl and add the sprig of lemon verbena. Let cool, then refrigerate until cooled completely, about 45 minutes. Strain the syrup through a fine sieve set over a bowl, pressing on the solids.