Stuffed Roasted Butternut Squash with Spiced Pinto Filling

Preheat oven to 200°C (400°F). Cut each butternut squash in half lengthwise and scoop out the seeds with a spoon.

Brush the cut sides generously with 2 tablespoons of olive oil and season with 1 teaspoon salt, spreading to coat evenly.

Place squash halves cut-side down on a baking sheet lined with parchment. Roast for 40-45 minutes until the flesh is tender when pierced with a knife through the skin. Let cool 10 minutes, then scoop out the flesh, leaving a 1/2-inch border to form sturdy boats.

While squash roasts, dice the yellow onion finely. Mince the 4 garlic cloves. Dice the tomatoes into small pieces.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 6-7 minutes until softened and lightly golden.

Add the minced garlic, cumin, paprika, and cayenne to the pan. Stir constantly for 60 seconds until fragrant and the spices coat the onions.

Stir in the diced tomatoes, 0.5 teaspoon salt, and black pepper. Cook for 5-6 minutes, breaking tomatoes down until they release their juices and the mixture thickens.

Fold in the pinto beans and cook for another 4-5 minutes, stirring occasionally, until everything is heated through and the flavors meld. Taste and adjust salt.

Spoon the spiced pinto filling into each roasted squash half, mounding it slightly. Drizzle the remaining 1 tablespoon olive oil over the top of the filling.

Return stuffed squash to the oven at 200°C and bake for 12-15 minutes until the tops are golden and slightly crispy at the edges.

While the stuffed squash finishes, juice the lemon. Place tahini, lemon juice, 2 cloves minced garlic, salt, and 2 tablespoons olive oil in a bowl. Whisk together until thick and combined.

Gradually whisk in water, 1 tablespoon at a time, until the sauce is smooth and pourable but still creamy. It should have the consistency of thick pancake batter. Set aside.

Chop parsley and cilantro roughly. Drizzle tahini sauce generously over each stuffed squash, letting it pool around the edges. Scatter fresh herbs over the top and serve immediately while hot.