Kabocha Squash Stuffed with Black Beans, Minas Cheese and Spicy Coconut Farofa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the kabocha squash halves on a baking tray, rub them with 1 tablespoon (15 ml) olive oil, and season with half of the salt and the black pepper. Roast for 35 to 40 minutes, until the flesh is tender but still holds its shape.

2. 2

   While the squash roasts, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Sauté the onion and red bell pepper for 5 minutes. Add the garlic, ground cumin, and smoked paprika, and cook 1 minute more until fragrant.

3. 3

   Add the cooked black beans and cherry tomatoes to the skillet. Cook for 3 to 4 minutes, lightly mashing a small portion of the beans to help bind the filling. Stir in the lime juice, mix with the fresh cilantro, and adjust with the remaining salt.

4. 4

   Remove the squash from the oven and, using a spoon, gently press the center of the flesh to create more room without breaking the skin. Divide the bean filling into the cavities and top with the crumbled Minas cheese.

5. 5

   Return the stuffed squash to the oven at 220 °C / 425 °F for 10 minutes, until the cheese is hot and lightly golden in a few spots.

6. 6

   For the farofa, melt the butter in a skillet over medium-low heat with the remaining tablespoon of olive oil. Add the toasted cassava flour, unsweetened shredded coconut, red pepper flakes, and lime zest. Cook for 4 to 5 minutes, stirring constantly, until the mixture is golden and crisp.

7. 7

   Serve each squash half hot, finished with the spicy coconut farofa on top or on the side to keep it crunchy. If desired, add a little more fresh cilantro just before serving.