Roasted Kidney Beans with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

   Tip: This temperature ensures the squash caramelizes while the beans warm through evenly.

2. 2

   Spread the cubed butternut squash and diced red onion on the baking sheet. Drizzle with 2 tablespoons of olive oil, then toss to coat evenly.

   Tip: Cut the squash into uniform pieces so everything roasts at the same rate.

3. 3

   Roast in the oven for 15 minutes until the squash begins to soften and the edges start browning.

   Tip: Don't skip this step—pre-roasting the squash develops deeper flavor.

4. 4

   In a small bowl, combine the smoked paprika, cumin, thyme, salt, and black pepper. Set aside.

   Tip: Mixing spices beforehand ensures even distribution throughout the dish.

5. 5

   Remove the baking sheet from the oven and add the drained kidney beans and minced garlic. Sprinkle the spice mixture over everything and drizzle with the remaining 1 tablespoon of olive oil.

   Tip: Toss well to coat all ingredients with the aromatic spices.

6. 6

   Pour the vegetable broth over the mixture, then return to the oven for 18-20 minutes until the squash is tender and beans are heated through.

   Tip: The broth keeps everything moist while the vegetables roast.

7. 7

   Remove from the oven and let rest for 2 minutes. Taste and adjust seasoning as needed.

   Tip: A small squeeze of fresh lemon juice can brighten the flavors if desired.

8. 8

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

   Tip: Pairs beautifully with quinoa, rice, or crusty bread.