Roasted acorn squash with coconut-lime rice, spiced black beans, and crispy plantain

Instructions

1. 1

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

2. 2

   While the squash roasts, make the rice. In a medium saucepan combine the jasmine rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and mix in the lime zest and 1 tablespoon lime juice.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Add the garlic, ground cumin, smoked paprika, dried oregano, and red pepper flakes if using. Cook for 30 seconds until fragrant.

4. 4

   Stir in the cooked black beans, 2 tablespoons water, 1/2 teaspoon salt, 1 tablespoon lime juice, and 1/4 teaspoon black pepper. Cook for 4 to 5 minutes, stirring, until the beans are hot and slightly creamy.

5. 5

   For the crispy plantain, heat the remaining 1 tablespoon olive oil in a small skillet over medium-high heat. Add the plantain slices in a single layer and cook for 2 to 3 minutes per side until golden and crisp at the edges. Transfer to a plate and season with a pinch of salt.

6. 6

   When the squash is ready, fill each half with a layer of coconut-lime rice and spoon the spiced black beans on top. Finish with the crispy plantain slices, fresh cilantro, and toasted pumpkin seeds.

7. 7

   Serve hot. If you like, add a few extra drops of lime juice just before serving.