Peruvian-Spiced Black Bean & Quinoa Stuffed Delicata Squash with Cilantro-Lime Crema

Ingredients

• 1 whole delicata squash, halved lengthwise, seeds removed
• 3/4 cup black beans, cooked or canned, drained and rinsed
• 1/3 cup quinoa, cooked
• 1/4 cup raw cashews, soaked in hot water 10 minutes
• 1/4 cup fresh cilantro, packed
• 2 tbsp lime juice, fresh
• 2 cloves garlic, minced
• 1/2 tsp cumin, ground
• 1/4 tsp smoked paprika
• 1/4 cup red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup corn kernels, fresh or frozen
• 2 tbsp olive oil, divided
• 3 tbsp vegetable broth, for cashew crema
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil, season with salt and pepper. Place cut-side down on baking sheet and roast for 20 minutes.

2. 2

   While squash roasts, prepare the cashew-cilantro crema: drain soaked cashews and blend with 3 tbsp vegetable broth, 1 tbsp lime juice, 1 minced garlic clove, and 2 tbsp cilantro until smooth. Season with salt and pepper. Set aside.