Stephanie and class recently made Arepas with Butternut-Black Bean Salsa and Cilantro Sauce! They loved it, and this is a great fall recipe to share with friends and family!

Arepas
1 cup masa harina
¾ cup warm water
½ teaspoon sea salt
¼ teaspoon ground cumin
olive oil, for cooking

In a medium-sized mixing bowl, combine and mix arepa ingredients. Knead until smooth. Make ping pong sized balls of dough, rolling into a smooth circle. Flatten between palms, to about a ½ -inch patty. Continue with remaining dough. 

Warm olive oil in a skillet over medium-high heat. Sauté arepa 3-4 minutes each side until golden.

Butternut-Black Bean Salsa
1 cup butternut squash, small dice, peeled and steamed/roasted
½ cup black beans
1 scallion, thinly sliced, whites and light green only
1 clove garlic, minced
1 lime, juiced
¼ cup chopped cilantro, leaves and stem
¼ teaspoon ground cumin
¼ teaspoon sea salt

Prep ingredients according to instructions. Combine and mix in a medium-sized mixing bowl. Place a heaping spoonful of the salsa over the arepa to serve.

Spicy Cilantro Sauce
1 or 2 garlic cloves peeled and smashed
½ teaspoon salt
1½ cups cilantro leaves, coarsely chopped
¼ cup olive oil
2 tablespoons fresh lemon or lime juice
¼ teaspoon cayenne pepper
½ jalapeno seeded and chopped (optional)