Sugarnut (or Butternut) with Black Beans, Basil, & Chevre
three sugarnut squash or one butternut squash
one 15-ounce can black beans
handful of fresh basil, chopped
6 ounces chevre (goat cheese)
freshly ground pepper
Prepare Black beans using this recipe (can be prepared up to several days in advance)
Slice squash in half, scoop out seeds, drizzle cut side with oil, salt & pepper and place cut side down on parchment lined baking sheet or casserole dish - bake for 35-45 minutes at 375 until squash is cooked through and skin is easily pierced with fork or small knife.
Remove cooked squash slices from oven, allow to cool for a couple of minutes then place cut side up on platter. Fill squash with black beans and top with basil and chevre. Serve warm with roasted romaine (see BONUS recipe below).