Butternut squash, black beans, red onion, green pepper, and fresh picked cilantro from the High Country.
I recruited a slicer to make 1/2 inch rings/discs to roast the squash (with PAM, garlic salt and cumin) at 425 for about 20 minutes.
Diced up everything.
Sauted for a few minutes, adding more cumin and lime juice.
Do you know what these are? The most ingenious repurpose I've created yet! Dried garlic skin peelings drive me nuts. They get everywhere and are impossible to pick up because they stick to everything that you don't want them to and nothing that you do. Enter sticky zucchini (side dish!) ends to stamp them up and toss in the trash (or compost, AHEM!).
Served with sliced avocado and a dollop of mild tomatoey salsa. I think some jack would have been nice (and not unlike the black-bean sweet potato tacos). In the end, it sounds odd, but the flavors worked and this was pretty decent, plus super filling!
The Canine Component tried a new recipe too: Liver flavored Nylabone (for powerful chewers!!).