all times calculated on my stove, YMMV
Scrub beets but do not peel.
Wrap each beet separately in aluminum foil. Place on a baking sheet and bake until the beets feel somewhat tender when squeezed, about 1¼ hours.
Unwrap the beets. To peel, working one at a time, impale a hot beet at the stem end on a fork. Using a small knife or your fingers (careful), pare off the skin.
Roast at 425.
2 cups black beans, 5 cups water. Add a little oil to the water. Cook for 24 minutes. Remove from heat, let sit for 5 minutes, and slowly release pressure.
Cook for 40 minutes.
Preheat oven to 400F. Peel squash with vegetable peeler. Cut in half lengthwise. Scoop out the seeds and pulp. Cut into 3/4in pieces. Put in a bowl and toss with olive oil and salt to coat. Spread in a single layer on a baking sheet covered with foil or parchment paper. Bake for 30-40 minutes, stirring 3 times.
Thyme is a good addition.
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