I like acorn squash here, but butternut or delicata would also be delicious. Don't skimp on the toppings, because they will make you very happy.
Ingredients
1 acorn squash
1 T. plus 1 t. vegetable oil
2 t. cumin, divided
1½ t. salt, divided
1 t. smoked paprika, divided
¼ t. pepper
1 clove garlic, minced
1 chipotle pepper in adobo sauce, chopped
1 T. adobo sauce
2 cans black beans (about 3 cups cooked)
½ c. cotija cheese, crumbled
½ c. cilantro, chopped
¼ c. pepitas
1 lime, cut into quarters
Instructions
Preheat the oven to 400 degrees F.
Cut the squash: cut it in half the long way and scrape out the seeds and pulp. Cut each half into ½-inch thick slices. Use a small, sharp knife or a vegetable peeler to remove the peel. Toss the squash slices in a bowl with 1 tablespoon oil, 1 teaspoon cumin, ½ teaspoon salt, ½ teaspoon paprika, and pepper. Roast until well-browned on the bottom and soft through, about 30 minutes.
Heat the remaining 1 teaspoon oil in a large pan over medium heat until shimmering. Add the garlic and cook until lightly browned, about 4 minutes. Add the chipotle pepper and cook for another minute, then add the adobo sauce, black beans, 1 teaspoon cumin, 1 teaspoon salt, and ½ teaspoon paprika. Bring to a simmer over medium heat, then turn down to medium-low and let cook, stirring occasionally, while the squash roasts.
Serve the beans and squash and top liberally with cheese, cilantro, pepitas, and lime juice.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/02/roasted-acorn-squash-with-spicy-beans/