Driven by a desire not to do dishes, happened to put together a dish perfect for a Meatless Monday dish or as a side in a larger meal. Roasting vegetables are great in that there is very little effort and oversight. It’s also a great base for a soup.
1 butternut squash, peeled and cut into 1 inch cubes
salt and pepper to taste
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon smoked hot paprika
1 tablespoon sunflower oil
2 Cortland apple cubed
1/2 onion minced
2 tablespoons toasted hazelnuts, crushed
3 cups black beans
Preheat oven to 425 degrees.
1. Peel butternut squash. Slice bottom of squash so it lays flight- this will make it easier to dice. You may also slice the top flat. Remove seeds and cut squash into relatively uniform cubes. This will help it roast evenly.
(seeds may be rinsed and also roasted separately with a little oil, salt and pepper for a delicious salty snack)
2. Line baking sheet with tin foil. In a small bowl or ramekin, mix sunflower oil, salt, pepper, cayenne pepper, cumin, smoked paprika. Add squash to the baking sheet, pour oil mixture over the squash. Roast for 10-15 min. Toss and continue to roast for an additional 10 min.
3. Add apples and diced onions. Continue to roast for 10 min or until vegetables are soft and starting to slightly brown. While vegetables are browning, toast hazelnuts in a a dry pan until fragrant (few min). Remove from heat and crush.
4. Once vegetables are done, remove from oven and add hazelnuts and drained and rinsed black beans.
5. Mix and serve warm.