Roasted carnival squash with coconut lime rice, spiced pinto beans, and warm mango cilantro sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carnival squash halves on a baking tray, rub them with 2 tablespoons olive oil, and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Roast for 35 to 45 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, 1 teaspoon lime zest, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 10 minutes. Fluff with a fork, then add 1 tablespoon lime juice.

3. 3

   For the beans, heat 1 tablespoon olive oil in a skillet over medium heat. Add half of the chopped red onion and 2 garlic cloves. Cook for 3 to 4 minutes until softened. Stir in the pinto beans, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the red pepper flakes if using. Cook for 5 to 7 minutes, stirring, until the beans are seasoned and heated through.

4. 4

   For the warm sauce, heat the remaining 1 tablespoon olive oil in another skillet over medium-low heat. Add the remaining red onion and the remaining 2 garlic cloves; cook for 2 to 3 minutes. Add the mango, apple cider vinegar, the remaining 2 tablespoons lime juice, the remaining 1 teaspoon lime zest, and a pinch of salt. Cook for only 2 minutes to warm the mango without breaking it down. Remove from the heat and stir in the fresh cilantro.

5. 5

   Lightly toast the pumpkin seeds in a dry skillet for 2 to 3 minutes over medium heat, moving them often until nutty and fragrant. Set aside.

6. 6

   When the squash is ready, fill each half with a bed of coconut lime rice, spoon the spiced pinto beans on top, and finish with the warm mango cilantro sauce. Sprinkle with the toasted pumpkin seeds and serve immediately.