Grilled Black Beans with Butternut Squash

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat the butternut squash cubes dry with paper towels to ensure even charring.

   Tip: Dry vegetables grill better and develop better color.

2. 2

   In a large bowl, whisk together olive oil, smoked paprika, cumin, minced garlic, salt, pepper, and red pepper flakes to create a marinade.

   Tip: Make the marinade while the grill heats up to save time.

3. 3

   Add butternut squash cubes and red onion wedges to the marinade, tossing gently until all pieces are evenly coated. Let sit for 5 minutes.

   Tip: Don't toss too vigorously to avoid breaking the delicate squash pieces.

4. 4

   Place squash and onion directly on the grill grates, reserving the excess marinade. Grill for 12-15 minutes, stirring occasionally, until the squash is tender with charred edges.

   Tip: Use a grill basket if you prefer to prevent small pieces from falling through the grates.

5. 5

   In a separate bowl, combine the drained black beans with the reserved marinade and gently fold together. Warm the beans on a cooler part of the grill for 3-4 minutes, stirring occasionally.

   Tip: Keep the beans on indirect heat so they don't dry out.

6. 6

   Transfer grilled squash and onions to a serving platter and pour the warm black beans over the top. Drizzle with fresh lime juice and garnish with chopped cilantro.

   Tip: Add the cilantro just before serving to preserve its fresh flavor.

7. 7

   Serve immediately while the grilled vegetables are still warm and the beans are at optimal temperature.

   Tip: This dish is best enjoyed right off the grill, but can be served at room temperature if needed.