Savory vegan Cajun red beans are simmered to perfection, then baked inside a delicata squash for a fall-inspired twist on red beans and rice.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat liner. (You may need two baking sheets if your squash are on the larger side).
Rub the squash halves with a very light coating of oil and place on the baking sheet.
Roast for about 30 minutes, or until the flesh is tender and the skin is slightly crisp.
Add a scoop (approximately 1/2 cup) of vegan Cajun red beans to the inside of each squash half that you plan to eat now. Return to the oven for about 10 minutes, or until the beans are warm through. Store leftover squash and beans separately from each other.