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

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the kabocha squash on a large sheet pan and toss with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin.

2. 2

   Roast the squash for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

3. 3

   Meanwhile, place the jasmine rice in a medium saucepan with the coconut milk, water, lime zest, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed.

4. 4

   Remove the rice from the heat and let it rest, covered, for 5 minutes. Then fluff with a fork and stir in 1 tablespoon lime juice.

5. 5

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add half of the minced garlic and half of the red onion. Cook for 2 to 3 minutes until slightly softened.

6. 6

   Add the black beans, remaining smoked paprika, remaining cumin, remaining black pepper, red pepper flakes, and 3 tablespoons water. Cook for 5 to 7 minutes, stirring, until the beans are hot and fragrant. Adjust with an extra pinch of salt if needed.

7. 7

   In another small skillet, heat the remaining teaspoon olive oil over medium heat. Add the pineapple, remaining red onion, and remaining garlic. Cook for 2 minutes. Stir in the maple syrup, if using, and cook 1 minute more.

8. 8

   Remove the skillet from the heat and combine the pineapple mixture with the remaining tablespoon of lime juice, most of the cilantro, and a pinch of salt to make a warm pico.

9. 9

   To serve, divide the creamy coconut lime rice among plates. Top with the spiced black beans and roasted kabocha squash. Finish with the warm pineapple pico and the remaining cilantro.

10. 10

    Serve immediately while warm. If desired, add a few extra drops of lime juice just before serving.