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

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the delicata squash halves on a baking sheet, rub with 1 tablespoon olive oil, and season with 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes, until golden and tender.

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   2. Meanwhile, make the rice. In a medium saucepan, combine the jasmine rice, coconut milk, water, lime zest, 1/2 teaspoon salt, and 1 teaspoon lime juice. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing.

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   3. For the black beans, heat 1 tablespoon olive oil in a skillet over medium heat. Add half of the red onion and half of the garlic; cook for 2 to 3 minutes until softened. Stir in the black beans, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/4 teaspoon salt, 1 tablespoon water, and 1 tablespoon lime juice. Cook for 5 to 6 minutes, stirring, until hot and well seasoned.

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   4. For the warm pineapple pico, heat the remaining 1 tablespoon olive oil in another skillet over medium-high heat. Add the pineapple, the rest of the red onion, the jalapeño, and the remaining garlic. Sauté for 2 minutes. Add the apple cider vinegar, the remaining lime juice, a pinch of salt, a pinch of black pepper, and half of the cilantro. Cook 1 minute more, just until the pineapple is warmed through but still textured.

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   5. Fluff the rice with a fork. Divide the coconut-lime rice among plates, spoon the black beans over it, and place one delicata squash half on each serving. Finish with the warm pineapple pico and the remaining cilantro.

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   6. Serve immediately, making sure each plate includes creamy rice, spiced beans, roasted squash, and warm pineapple pico for a full contrast of flavors and textures.