Option 1: Add the olive oil to a large saute pan and saute for about ten minutes until cooked through and tender, stirring frequently. If they begin to burn or aren't softening, add a few tablespoons of water to the pan. Add the beans to the skillet and continue to cook until heated through.
Option 2: Preheat the oven to 425 degrees. Toss the squash with olive oil and spices. Place in a single layer on a sheet pan. Roast for 25-30 minutes or until fork tender. While the squash is cooking, heat up the black beans in a saucepan or in the microwave.