Butternut Squash with Black Beans and Walnuts

This was delicious, but it didn't make nearly enough for leftovers! The "I" in the recipe was Aaron.

 Butternut Squash with Black Beans and Walnuts

Ingredients:

• 2 cups butternut squash/pumpkin peeled and cubed ( I used 4 cups)
• 2 tsp ground cumin 
• 1 tsp ground ginger, (3 tsp fresh if you have it )
• 3 Tbsp olive oil
• 2 hot green peppers (I did not add this)
• 1.5  cups cooked black beans, drained 
• 2 tsp red chili powder
• Salt
• crushed red pepper (dash of cayenne)
• fresh lemon
• 6 Tbsp lightly toasted walnuts (I used 6)
• fresh cilantro for garnish

Preparation:

1. Heat oil, cumin and hot pepper in a thick bottomed pan or skillet; when the seeds sizzle, add the ginger, butternut squash/pumpkin cubes. Increase the heat to high and cook the squash/pumpkins tossing them frequently till they are light brown on the sides.
2. Now add the beans, salt, red chili powder and 1/4 cup of water to the pan with the squash/pumpkin and cover and cook till the squash/pumpkin cubes are fork tender but firm.
3. Uncover and check to see if done. If there are any remaining water, increase the heat and let the water dry off. This is a dry dish. If done, add the crushed the red pepper and walnuts; toss to combine well.