Butternut Squash with Black Beans and Walnuts

Ingredients:

2 Cups Butternut Squash/Pumpkin peeled and cubed
1 Teaspoon Cumin Seeds
1 Teaspoon Fresh Ginger, peeled and very finely sliced
1.5 Tablespoons Olive Oil (Or any cooking oil)
2 Hot Green Peppers
1.5 Cups Cooked Black Beans, drained (I had soaked the beans overnight and cooked in the pressure cooker; canned beans will work too)
1 Teaspoon Red Chili Powder/Cayenne (Optional)
Salt
Crushed Red Pepper
Fresh Lemon
3 Tablespoons Lightly Toasted Walnuts
Fresh Cilantro for Garnish

Preparation:

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.

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.

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.

Finish it off with some fresh lemon juice and fresh chopped cilantro/coriander.

Serve warm as a side.