14 cups Peeled, Seeded, and Diced Butternut Squash
3 1/4 cups Furmano's Black Beans, Drained & Rinsed
2 cups Red Onion, Finely Diced
1 cup Jalapeno, Chopped
Preparation
In a large mixing bowl, add Olive Oil, Chili Powder, Allspice, Thyme, Cloves, and Sea Salt.
While whisking, slowly add Orange Juice in a steady stream to make an emulsion.
Preheat oven to 400.
Toss dressing with Butternut Squash, Black Beans, Red Onion, and Jalapeno's. Place on a sheet pan and roast for 30-40 minutes or until the squash is tender crisp.
14 cups Peeled, Seeded, and Diced Butternut Squash
3 1/4 cups Furmano's Black Beans, Drained & Rinsed
2 cups Red Onion, Finely Diced
1 cup Jalapeno, Chopped
Preparation
In a large mixing bowl, add Olive Oil, Chili Powder, Allspice, Thyme, Cloves, and Sea Salt.
While whisking, slowly add Orange Juice in a steady stream to make an emulsion.
Preheat oven to 400.
Toss dressing with Butternut Squash, Black Beans, Red Onion, and Jalapeno's. Place on a sheet pan and roast for 30-40 minutes or until the squash is tender crisp.