Roasted butternut squash is worth all the trouble of peeling and chopping it, and adding my favorite pepper to the mix makes it even better.

3 cups chopped, peeled butternut squash

2  poblano peppers, cut into halves, seeds and stems removed

2 tablespoons olive oil, divided

1 teaspoon salt, divided

Freshly ground black pepper

1 medium yellow onion, chopped

2 banana peppers, chopped

1 jalapeno, seeds removed, thinly sliced

2 garlic cloves, minced

1 cup dry  pinto beans, presoaked  – overnight is best

Water

2 teaspoons ground allspice

1 teaspoon ground cumin

Directions

1. Preheat oven to 425F.

2.Spread squash and poblano peppers on a baking sheet covered in foil or parchment. Drizzle with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and pepper. Roast about 20 minutes, until squash is browned and pepper skins are blistered. Let cool and remove pepper skins. Chop peppers and set aside with squash.

3.Heat remaining olive oil in a large saucepan over medium heat. Add onion, banana peppers, jalapeno and garlic. Add 1/2 teaspoon salt and pepper; cook until onion is translucent. Add dry beans; stir until coated. Pour in water, covering beans by at least 2 inches. Add roasted poblano. Simmer until beans are tender, about 2 hours, adding more liquid as necessary. When beans are tender, add squash, allspice and cumin.