Smoky black beans and caramelized winter squash come together with warm spices and fresh lime for a simple, hearty fall dish. Serve on its own, over rice, or alongside roasted meats and vegetables.
1. Preheat the oven to 425F. Toss the squash with 1 tbsp olive oil and a pinch of salt. Roast until tender and caramelized around the edges.
2. Heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook until soft. Add the garlic, cumin, smoked paprika, coriander and oregano and cook for another minute.
3. Stir in the black beans and cooking liquid or stock. Bring to a gentle simmer and cook until the beans are hot and the liquid has reduced slightly. Gently mash a small portion of beans with the back of a spoon to give the broth a creamier texture.
4. Fold in roasted squash, lime zest and lime juice. Taste and adjust with additional salt or lime as needed.
5. Spoon into bowls and finish with scallions and toasted pepitas.