2 – 15 oz cans of organic black beans, rinsed and drained
Juice from 1 whole lime
1/2 cup cilantro, chopped
Preheat oven to 400 degrees. Place butternut squash cubes on an oiled baking sheet or well-oiled cast iron skillet. Toss with 2 teaspoons oil and season with salt and pepper to taste. Roast for 25 minutes. Remove butternut squash from oven and set aside.
Heat the remaining tablespoon of extra virgin olive oil in a large heavy skillet over medium heat. Add the ginger and garlic and sauté 30 seconds. Add the onion and sauté 3-4 minutes, or until soft. Season with salt and pepper to taste.
Stir in the millet, brown rice or quinoa, season with salt and pepper to taste (FYI: layering your salt gives more flavor and in the end you actually use less total salt to achieve the level of saltiness as you would if adding the salt all at once.)
Fold in the black beans and roasted butternut squash cubes; gently toss.
Stir in the lime juice and cilantro.
Serve warm. Leftovers can be stored in a covered container for up to 3 days in the fridge.