**Chipotle Roasted Butternut Squash and Black Beans Recipe**
Servings: 4-6
**Ingredients:**
For the Butternut Squash:
* 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
* 2 tbsp olive oil
* 1 tsp ground cumin
* 1 tsp smoked paprika (optional)
* 1 tsp salt
* 1/2 tsp black pepper
* 2 chipotle peppers in adobo sauce, minced
* 2 cloves garlic, minced
* 2 tbsp fresh cilantro leaves, chopped (optional)
For the Black Beans:
* 1 can black beans, drained and rinsed
* 1 onion, diced
* 2 cloves garlic, minced
* 1 tsp ground cumin
* 1 tsp smoked paprika (optional)
* 1/2 tsp salt
* 1/4 tsp black pepper
* 2 tbsp lime juice
* 2 tbsp chopped fresh cilantro leaves (optional)
**Instructions:**
**Roasting the Butternut Squash:**
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the butternut squash cubes with olive oil, cumin, smoked paprika (if using), salt, and black pepper until they are evenly coated.
3. Spread the squash on a baking sheet in a single layer. Roast for 30-40 minutes, or until the squash is tender and caramelized, flipping the cubes halfway through.
4. While the squash is roasting, prepare the chipotle peppers by finely chopping them and their adobo sauce.
5. After 30 minutes of roasting, remove the squash from the oven and toss it with the chopped chipotle peppers, garlic, and cilantro (if using). Return the squash to the oven and roast for an additional 10-15 minutes, or until the spices are fragrant and the squash is nicely coated.
**Cooking the Black Beans:**
1. In a large saucepan, heat oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic, cumin, smoked paprika (if using), salt, and black pepper. Cook for 1-2 minutes, until the spices are fragrant.
3. Add the black beans, lime juice, and chopped cilantro (if using). Stir well to combine.
4. Reduce the heat to low and simmer the black beans for 20-30 minutes, or until they are tender and slightly thickened.
**Assembly and Serving:**
1. To serve, place a scoop of the roasted butternut squash on a plate, then spoon the black beans alongside.
2. Garnish with additional chopped cilantro, lime wedges, and crumbled queso fresco or crumbled feta cheese (optional).
**Tips and Variations:**
* For a spicier version, add more chipotle peppers or use hotter peppers like habaneros.
* Substitute roasted sweet potatoes or carrots for the butternut squash.
* Add diced bell peppers, diced tomatoes, or chopped avocado to the black beans for added flavor and texture.
* Use canned chipotle peppers in adobo sauce, which can be found in most grocery stores.
* Substitute cooked brown rice or quinoa for the black beans as a base for the dish.
* Add a dollop of sour cream or Greek yogurt to the dish for creaminess.
* Experiment with different types of smoked paprika, such as chipotle or Ancho, for unique flavor profiles.
**Correct Cooking Techniques:**
* To roast the butternut squash, make sure to cut it into uniform sized pieces and spread them on a single layer on the baking sheet. This allows for even cooking and prevents the squash from steaming instead of roasting.
* To achieve tender black beans, make sure to cook them low and slow, allowing the flavors to meld together and the beans to absorb the sauce.
* To add intense flavor to the dish, use fresh and high-quality ingredients, including the chipotle peppers and cilantro.
* To achieve the perfect balance of flavors, taste the dish as you go and adjust the seasoning accordingly.
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