Roasted Black Beans with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F. Toss the butternut squash cubes with 2 tablespoons of olive oil, cumin, smoked paprika, half the minced garlic, and a pinch of salt and pepper on a large baking sheet.

   Tip: Cut squash into uniform sizes so they roast evenly.

2. 2

   Spread the squash in a single layer and roast for 25-30 minutes, stirring halfway through, until the edges are caramelized and the flesh is tender.

   Tip: The squash should be golden brown on the outside.

3. 3

   While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper, cooking for 4-5 minutes until softened.

   Tip: Cooking the vegetables first builds a flavorful base.

4. 4

   Add the remaining minced garlic and jalapeño to the skillet, stirring constantly for about 1 minute until fragrant.

   Tip: Watch carefully so the garlic doesn't burn.

5. 5

   Stir in the drained black beans and cook for 2-3 minutes, allowing them to heat through and absorb the flavors.

   Tip: Warm beans integrate better with the other ingredients.

6. 6

   When the squash is done roasting, carefully transfer it to the skillet with the black beans. Add the lime juice and fresh cilantro, then gently toss everything together until well combined.

   Tip: The lime juice brightens all the flavors beautifully.

7. 7

   Taste and adjust seasonings as needed with additional salt and pepper. Serve warm as a side dish or over rice for a complete meal.

   Tip: This dish tastes even better the next day as flavors continue to develop.