Name: Chipotle-Glazed Delicata Squash with Cilantro-Lime Rice and Black Beans
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 to 4
Ingredients: 3 delicata squash, sliced in half lengthwise, seeds scooped out, then sliced into 1/2 inch arcs; 1/4 cup olive oil, plus some greasing for the pan; 1 or 2 canned chipotle chiles, chopped, with 2 tablespoons adobo sauce; 1 tablespoon pressed or minced garlic; 1 tablespoon honey; Sea salt and black pepper; 1 1/2 cups brown basmati rice, rinsed in a fine mesh strainer; 1 small lime, zest removed and juiced; 1 small lemon, juiced; loose 1/2 cup fresh cilantro, chopped; 1 tablespoon butter (optional but highly recommended); salt, to taste; Drizzle of olive oil; 1/2 white onion, chopped; 2 cloves garlic, pressed or minced; 1/2 teaspoon cumin; 2 cans cooked black beans, drained; 1/3 cup roasted red pepper, chopped (I used jarred); Sea salt and pepper, to taste; Lime wedges