Pinto Beans with Acorn Squash Mash

This dish has a vegan base. I garnished it with a bit of dairy, but that's by no means necessary. The roasted squash is rich and sweet, a lovely foil to the earthy beans.

Squash Mash
1 small acorn squash
olive oil
cumin
coriander
salt
red pepper flakes
garlic powder
juice from 1/2 lemon
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh chives

Beans
olive oil
1/2 medium onion, chopped
1/2 bell pepper of your choice, chopped
2 cloves garlic
1 teaspoon red pepper flakes, or to taste
1/4 teaspoon cumin
1/4 teaspoon coriander
1 (14 ounce) can pinto beans

1 tablespoon chopped fresh cilantro
fresh mozzarella or queso fresco
sour cream

Preheat your oven to 400 degrees F.

Cut the squash in half lengthwise, scoop out the seeds, then cut each half crosswise into strips. Lay these out in a roasting pan and brush with olive oil. Sprinkle with the cumin, coriander, salt, red pepper flakes, and garlic powder. Roast for about 20 minutes or until the squash is tender.

Meanwhile, over medium heat, saute the onion, bell pepper, garlic, and red pepper flakes until the onions soften. Stir in the spices and cook for another minute or so. Stir in the beans, along with their liquid, and continue cooking until the mixture thickens, about 10 minutes.

Peel the cooked squash and scoop the flesh into a medium bowl. Mash. Stir in the lemon juice, cilantro, and chives.

Place the beans in a low bowl and top with a scoop of the squash mixture. Garnish with cheese, sour cream, and another tablespoon of chopped cilantro. Serve with tortilla chips.