Grilled Kidney Beans with Butternut Squash

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Toss the butternut squash cubes with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.

   Tip: Pat the squash dry before tossing with oil to ensure it browns well on the grill.

2. 2

   Spread the squash cubes on grill grates and cook for 20-25 minutes, stirring occasionally, until golden brown and fork-tender with charred edges.

   Tip: Use a grill basket or skewers if you're worried about the squash falling through the grates.

3. 3

   While the squash cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced shallots and sauté for 8-10 minutes until caramelized and golden brown.

   Tip: Stir frequently to prevent burning and ensure even browning.

4. 4

   Add the minced garlic to the shallots and cook for 1 minute until fragrant, then add the drained kidney beans and fresh thyme sprigs.

   Tip: Keep the heat at medium to prevent the garlic from burning.

5. 5

   Cook the bean mixture for 5 minutes, stirring gently to combine all ingredients and warm the beans through.

6. 6

   Remove the butternut squash from the grill and transfer to the skillet with the beans. Remove the thyme sprigs.

   Tip: Work quickly to keep the squash warm and combine it while still hot.

7. 7

   Drizzle in the remaining 1 tablespoon of olive oil and fresh lemon juice, then gently toss everything together. Taste and adjust salt and pepper as needed.

   Tip: The lemon juice brightens the dish and adds a nice acidity to balance the smoky flavors.

8. 8

   Transfer to a serving dish and garnish generously with fresh chopped parsley. Serve warm as a side dish or light main course.

   Tip: This dish is best served immediately while the squash is still warm and slightly crispy on the outside.