Black Beans with Butternut Squash, Black Rice, and Chimichurri

Name: Black Beans with Butternut Squash, Black Rice, and Chimichurri
Yield: Serves 4, with extra Chimichurri
Cuisine: Argentinan
Ingredients: ¼ teaspoon chili flakes, more or less to taste; 1 teaspoon sea salt; 2 cups hot, cooked black rice; ⅓ cup extra-virgin olive oil; 1 cup packed fresh parsley; 5 scallions, roughly chopped; 2 tablespoons lemon juice; 2 tablespoons red wine vinegar; ½ teaspoon smoked paprika; 1 clove garlic; 1 cup packed fresh cilantro, tender stems included; 1 cup vegetable broth or water; 2 teaspoons red wine vinegar; 2 teaspoons ground cumin; 1 tablespoon extra-virgin olive oil; ½ teaspoon sea salt; ground black pepper, to taste; 4 cups cooked black beans; 1 (2-pound) butternut squash, peeled, seeded, and cut into ½-inch cubes

Preparation info

Serves
4
, with extra Chimichurri

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Glossy black rice that’s so inky, it almost looks purple, along with its matte counterpart in the form of stewed black beans, the tangerine flesh of butternut squash, and a verdant chimichurri, all come together as edible art.

Ingredients

For the Butternut Squash

1 (2-pound) butternut squash, peeled, seeded, and cut into ½-inch cubes
1 tablespoon ex

Americas
Argentina
Main course
Vegan
Gluten-free

Method

Make the Butternut Squash

Preheat oven to 400°F. On a large-rimmed baking sheet, toss squash with oil, salt, and pepper. Roast for