Ingredients:

1. 2 Cups Butternut Squash/Pumpkin peeled and cubed
2. 1 Teaspoon Cumin Seeds
3. 1 Teaspoon Fresh Ginger, peeled and very finely sliced
   
4. 1.5 Tablespoons Olive Oil (Or any cooking oil)
5. 2 Hot Green Peppers
6. 1.5  Cups Cooked Black Beans, drained (I had soaked the beans overnight and cooked in the pressure cooker; canned beans will work too)
   
7. 1 Teaspoon Red Chili Powder/Cayenne (Optional)
   
8. Salt
9. Crushed Red Pepper
10. Fresh Lemon
11. 3 Tablespoons Lightly Toasted Walnuts
    
12. Fresh Cilantro for Garnish

Preparation:

Heat oil, cumin and hot pepper in a thick bottomed pan or skillet; when the seeds sizzle, add the ginger, butternut squash/pumpkin cubes. Increase the heat to high and cook the squash/pumpkins tossing them frequently till they are light brown on the sides.

Now add the beans, salt, red chili powder and 1/4 cup of water to the pan with the squash/pumpkin and cover and cook till the squash/pumpkin cubes are fork tender but firm.

Uncover and check to see if done. If there are any remaining water, increase the heat and let the water dry off.