Wash hands and produce. Bake squash. While the squash cooks, saute half of the onions and peppers in oil for five minutes. Add corn kernels and cook until warm. Once done, remove the mixture from the pan, place on a plate, and tent it with foil to keep it warm.
In the same pan, add the remaining oil and onions, saute for a few minutes, then add the garlic for 30 seconds. Mix in cumin and beans and heat until warm. Finally, assemble all ingredients separately on a plate and garnish!
Roasting squash
Cut the squash in half lengthwise, and remove the seeds(keeping them if desired.) Coat the flesh with oil, salt, and pepper. Place the squash cut side on a sheet pan lined with parchment paper and bake it for 45 minutes in a 375-degree oven.
Wash hands and produce. Bake squash. While the squash cooks, saute half of the onions and peppers in oil for five minutes. Add corn kernels and cook until warm. Once done, remove the mixture from the pan, place on a plate, and tent it with foil to keep it warm.
In the same pan, add the remaining oil and onions, saute for a few minutes, then add the garlic for 30 seconds. Mix in cumin and beans and heat until warm. Finally, assemble all ingredients separately on a plate and garnish!
Roasting squash
Cut the squash in half lengthwise, and remove the seeds(keeping them if desired.) Coat the flesh with oil, salt, and pepper. Place the squash cut side on a sheet pan lined with parchment paper and bake it for 45 minutes in a 375-degree oven.