Ingredients:

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½ yellow onion, finely chopped

2 garlic cloves, minced

2 cups butternut squash, cut into ½-inch cubes

1 (15 oz) can black beans, drained and rinsed

2 tbsp olive oil

2 tbsp tomato paste

1 tbsp maple syrup

1-2 chipotle peppers in adobo, seeded and minced, plus 1 tbsp adobo sauce

2 tsp mild chili powder

1 tsp dried oregano

½ tsp ground cinnamon

1 tsp kosher salt

¾ cup chicken or vegetable broth

1 tsp apple cider vinegar

Fresh cilantro, avocado, and cooked rice for serving

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Instructions:

1. Preheat the Oven:

2. Preheat your oven to 400°F (200°C).

3. Prepare the Ingredients:

   In a large baking dish, combine the chopped onion, minced garlic, butternut squash cubes, black beans, olive oil, tomato paste, maple syrup, minced chipotle peppers with adobo sauce, chili powder, dried oregano, cinnamon, and salt.

4. Pour in the chicken or vegetable broth and stir everything together until well combined.

5. Bake:

   Transfer the baking dish to the oven and bake for 45-50 minutes, stirring once halfway through cooking. Bake until the butternut squash is tender and the sauce has thickened.

6. Finish with Apple Cider Vinegar:

7. Remove the dish from the oven and stir in the apple cider vinegar for a touch of acidity and brightness.

8. Serve:

Serve the roasted butternut squash and black bean mixture over a bed of cooked rice, and garnish with fresh cilantro and avocado.