Marinara Beans + Squash

This Fall dish is so easy to pull together and full of flavor, making it a hit for weekday dinners. 

Ingredients

_____________

• 1 tbsp coconut oil
• 1 red onion, sliced
• 1 teaspoon cumin seeds
• ½ teaspoon chili flakes 
• 3 cups cooked Beanstory garbanzo beans
• 1 carton Matriark Marinara Sauce
• 1 can coconut milk
• 1 squash, sliced
• 1 lime
• Cilantro or parsley for garnish 

Directions

_____________

1. Preheat oven to 375 degrees F.
2. Place a large, oven-proof skillet on the stovetop and set to Medium heat. Add coconut oil and onions; saute the onions until they are translucent (~7 minutes)
3. Add the cumin seeds and chili flakes, stir and cook for 30 seconds.
4. Add the cooked garbanzo beans and mix all together
5. Pour the marinara sauce and coconut milk over the bean mixture and mix all together. 
6. Lay the sliced squash pieces on top of the dish, evenly without overcrowding.
7. Bring to a boil, then cover and transfer to the oven. Bake, covered, for 30 min or until the squash is tender. Remove the lid and bake, uncovered for another 5 minutes. 
8. Remove from the oven. Squeeze fresh lime juice over the curry and garnish with cilantro