Tex-Mex Squash and Bean Bowl
3 cups diced butternut squash
1 tbsp. EVOO
1 tbsp. light brown sugar
Salt and pepper
1 tsp. chili powder or adobo sauce
1 15 oz. can of organic black beans, drained and rinsed
1 tsp. ground cumin
2 garlic cloves, minced
Juice of 1 lime
1 Avocado, sliced
1/2 cup crumbled Queso Fresco (or Monterey Jack, Goat Cheese, anything you have on hand!)
Preheat oven to 450 degrees.
Line a baking sheet with foil or parchment.
Add squash, oil, sugar, salt, pepper and chili powder. Toss to coat.
Roast for 25-30 minutes, until squash is caramelized.
Add beans to a soup pot with 1/2 cup water or stock.
Season with cumin and salt.
Bring to a simmer over low heat.
When squash is cooked, remove from the oven and plate.
Squeeze lime juice into beans, then spoon over squash.
Top with avocado, cheese, cilantro and hot sauce.