Delicata squash stuffed with red rice, chipotle black beans, and roasted corn cream

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the delicata squash halves on a baking tray, cut side up. Rub them with 15 ml (1 tbsp) olive oil and season with 2 g (1/3 tsp) salt, 1 g (1/4 tsp) black pepper, and 2 g (3/4 tsp) smoked paprika.

2. 2

   2. Roast the delicata squash for 30 to 35 minutes at 220°C / 425°F, until tender and golden around the edges.

3. 3

   3. Meanwhile, heat a medium skillet over medium heat. Add 15 ml (1 tbsp) olive oil, the red onion, and two-thirds of the minced garlic. Cook for 4 to 5 minutes until the onion softens.

4. 4

   4. Stir in the black beans, chipotle in adobo, ground cumin, the remaining smoked paprika, 2 g (1/3 tsp) salt, and a pinch of black pepper. Sauté for 3 minutes, add the cooked red rice, and mix for 2 more minutes until everything is heated through.

5. 5

   5. Add the lime zest, 15 ml (1 tbsp) lime juice, and half of the fresh cilantro. Stir, taste, and adjust salt if needed. Remove from the heat.

6. 6

   6. For the corn cream, heat another skillet or saucepan over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Add the corn kernels and cook for 4 to 6 minutes, stirring occasionally, until lightly charred in spots. Add the remaining garlic and cook for 30 seconds.

7. 7

   7. Transfer the roasted corn to a blender with the unsweetened oat milk, nutritional yeast, 15 ml (1 tbsp) lime juice, 2 g (1/3 tsp) salt, and 30 ml (2 tbsp) water if needed to loosen. Blend until smooth and creamy.

8. 8

   8. Once the delicata squash is roasted, fill each half with the red rice and black bean mixture. Return the tray to the oven for 5 minutes at 220°C / 425°F so the filling fully heats through.

9. 9

   9. Serve each portion of delicata squash with the roasted corn cream spooned over or alongside. Finish with the remaining fresh cilantro and the toasted pumpkin seeds.

10. 10

    10. Serve hot, with a few extra drops of lime juice if desired.