Black Beans with Butternut Squash, Black Rice, and Chimichurri from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day

Ingredients

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