Roasted Acorn Squash with Creamy Coconut-Lime Rice, Spiced Black Beans, and Warm Pineapple Pico

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the acorn squash halves on a baking sheet cut side up. Brush with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 35 to 40 minutes at 220°C / 425°F until tender and browned around the edges.

2. 2

   While the squash roasts, place the jasmine rice in a medium saucepan with the coconut milk, water, 1 teaspoon lime zest, and 1/2 teaspoon salt. Bring to a gentle boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest covered for 10 minutes. Fluff with a fork and stir in 1 tablespoon lime juice.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add half of the minced garlic and 1/4 cup of the red onion. Cook for 2 minutes. Add the black beans, 1 teaspoon cumin, 1 teaspoon smoked paprika, the dried oregano, 1/4 teaspoon salt, 2 tablespoons water, and a pinch of black pepper. Cook for 5 to 7 minutes, stirring, until the beans are hot and well seasoned.

4. 4

   In another small skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining red onion and cook for 2 minutes. Stir in the remaining garlic, pineapple, jalapeño, remaining cumin, remaining smoked paprika, and maple syrup. Cook for 3 to 4 minutes over medium heat until the pineapple is warm and lightly caramelized. Remove from the heat and mix with the remaining lime juice, remaining lime zest, and most of the cilantro.

5. 5

   When the acorn squash is ready, fill each half with a layer of creamy coconut-lime rice and a layer of spiced black beans. Spoon the warm pineapple pico over the top.

6. 6

   Return the baking sheet to the oven for 5 minutes at 220°C / 425°F so the filling heats through and the flavors meld.

7. 7

   Remove from the oven, finish with the remaining cilantro, and serve hot.