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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the acorn squash wedges with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chili powder, and 1/2 teaspoon cumin until evenly coated. Spread the squash in a single layer on the prepared baking sheet.

Roast the acorn squash for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.

While the squash is roasting, prepare the black bean mixture. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened.

Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

Stir in the rinsed black beans, undrained diced tomatoes with green chilies, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.

Remove the black bean mixture from the heat and stir in the fresh lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasonings as needed.

To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with a generous portion of the roasted acorn squash and black bean mixture.

Garnish each bowl with diced avocado, fresh chopped cilantro, crumbled Cotija cheese, a dollop of sour cream or Greek yogurt, and a drizzle of hot sauce, if desired. Serve immediately.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the acorn squash wedges with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chili powder, and 1/2 teaspoon cumin until evenly coated. Spread the squash in a single layer on the prepared baking sheet.

Roast the acorn squash for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.

While the squash is roasting, prepare the black bean mixture. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened.

Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

Stir in the rinsed black beans, undrained diced tomatoes with green chilies, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.

Remove the black bean mixture from the heat and stir in the fresh lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasonings as needed.

To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with a generous portion of the roasted acorn squash and black bean mixture.

Garnish each bowl with diced avocado, fresh chopped cilantro, crumbled Cotija cheese, a dollop of sour cream or Greek yogurt, and a drizzle of hot sauce, if desired. Serve immediately.
