Butternut Squash and Pinto Bean Skewers with Smoked Paprika Romesco

Char the tomatoes and bell peppers directly over a gas flame or under a hot grill broiler, turning occasionally, until the skins are blackened and collapsed, about 10-12 minutes. The tomatoes should be soft and weeping; the peppers blistered and softened.

Transfer the charred vegetables to a bowl, cover tightly with plastic wrap, and let steam for 5 minutes. Peel off the blackened skins, core the tomatoes, and seed the bell peppers. Reserve all the juices.

Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3-4 minutes. Watch carefully — they burn fast. Let cool slightly.

In a food processor or blender, combine the peeled tomatoes, roasted peppers with their juices, toasted almonds, and garlic cloves. Pulse until a coarse paste forms, scraping down the sides as needed.

With the motor running, drizzle in 80ml of olive oil and process until the romesco is smooth but still has some texture from the almonds. Season with smoked paprika, salt, and more to taste. The romesco should taste smoky, nutty, and bright. Transfer to a bowl and set aside at room temperature.

Peel the butternut squash, halve lengthwise, and scoop out the seeds. Cut into 2.5cm cubes — keep them uniform so they cook evenly. Drain and rinse the pinto beans, then spread on a clean kitchen towel and pat very dry.

Finely grate or mince the 2 garlic cloves and whisk together with 60ml olive oil and 1 teaspoon salt. Toss the butternut squash cubes in the garlic oil until evenly coated.

Thread the vegetables onto metal or pre-soaked wooden skewers, alternating between squash cubes and pinto beans. Leave a small gap between each piece so heat circulates and they caramelize rather than steam.

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment and arrange the skewers in a single layer.

Roast for 18-22 minutes, turning once halfway through, until the squash is tender when pierced with a knife and caramelized at the corners. The pinto beans should be heated through and slightly crispy at the edges. Remove from the oven.

Let the skewers rest for 2 minutes, then serve alongside the romesco for dipping. The romesco can also be spooned over the skewers before serving. Serve warm.