1bunchleafy greenslike baby spinach, Swiss chard etc.
Heat the oil in a large skillet. Add onion and garlic and cook until softened (5 minutes). Add tomatoes and simmer until softened as well (5 minutes).
Stir in all the spices, then add the broth and butternut squash. Bring to a boil, then turn heat down to low and cover the skillet. Simmer until the butternut squash has softened (about 20 minutes). Should the pan dry out too much, add some more hot broth.
Stir in the rinsed black beans and leafy greens and continue cooking for about 5 minutes, until the beans are heated through and the greens are wilting.
Serve with steamed red rice. Top with chopped cilantro.