Black Bean & Quinoa Bowls

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and 1/4 of the spice blend. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, combine the guacamole and the juice of 1 lime half. Season with salt and pepper. Halve the tomatoes. Place in a bowl; add the lime zest and the juice of the remaining lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the pepper. Thoroughly wash your hands after handling.

While the tomatoes marinate, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the drained beans, remaining spice blend, and 1/3 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Turn off the heat and stir in the crème fraîche. Taste, then season with salt and pepper if desired. To the pot of cooked quinoa, add 1 teaspoon of olive oil and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the roasted squash, cooked beans, marinated tomatoes (including any liquid), and seasoned guacamole. Garnish with the toasted pepitas. Enjoy!