Roasted butternut squash and black bean salad
Ingredients
- 1 cup canned black beans
- 1-2 tablespoon olive oil
- 1-2 tablespoons your choice of sunflower, avocado, or olive oil
- 1 clove of garlic, chopped
- Dash of cumin, paprika and chili powder
- ½ cup of butternut squash cut into 2” pieces
- ¼ cup of pumpkin seeds
- ¼ cup of cilantro
- 1 tablespoon of diced chilies of your choice
- Cinnamon or all spice, and salt and pepper to taste
- 1 tablespoon apple cider vinegar
- Squeeze of lemon or lime
Directions
- Rinse and drain the beans. Set aside.
- In a medium fry pan, sauté your choice of oil with garlic, and season with salt and pepper to taste.
- Add beans to the fry pan with olive oil, garlic, diced chilies, paprika, cumin, chili powder, and cinnamon or all spice.
- Peel, dice and roast squash in oven at 375 until fork-tender (check after 30 minutes)
- In a small dry fry pan, toast pumpkin seeds. *or pre-roast in oven until lightly browned
- Add everything to a bowl and top with cilantro, apple cider vinegar, and squeeze of lime or lemon.
