Butternut Squash and Black Bean Skillet Dinner Recipe

Preheat the oven to 450 degrees F.

On a rimmed baking sheet, mound the squash in the center. Sprinkle it with 1 tablespoon of the oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

Toss to coat the squash, massaging the oil into the cubes to coat them.

Spread into a single layer and roast for about 20 minutes, turning it once after 15 minutes, until tender and browned in places. Remove from oven and let cool.

Place the quinoa in a fine-mesh strainer and rinse it with cold running water for 1 to 2 minutes, shaking the strainer and stirring with hands to remove the bitter coating (saponin) from the seeds.

In a large skillet over medium-high heat, add 2 tablespoons of oil. Once the oil shimmers, add the onion and cook, stirring occasionally, for 4 minutes or until lightly browned.

Add the garlic, oregano, chili powder, and cumin, and stir for 1 minute.

Add the quinoa, water or broth, diced tomatoes (including the juices), drained beans, and ½ teaspoon salt, and bring to a boil.

Reduce the heat to medium, cover the pan, and simmer for 18 to 20 minutes, or until the liquid is absorbed. Stir in the spinach and cook for another 1 minute, or until the spinach wilts.

In a small skillet over medium heat, add the pumpkin seeds and stir for 4 to 5 minutes, or until they begin to crackle and turn golden brown.

Transfer to a plate to cool. (If left in the hot pan, they may burn.)

Fold the squash into the skillet. Sprinkle with the toasted pumpkin seeds, cheese, and cilantro, and serve.