1 small(ish) winter squash, peeled, seeded, and cut to 1” pieces
3 cups water or stock
Sour cream, for serving
Combine the soaked beans and onion scraps in a medium stockpot, cover with cold water by at least 4 inches, and bring to a boil over high heat. Reduce heat and simmer until beans are tender, about an hour, topping off with more water as necessary.
Meanwhile, toast cumin seeds in a large Dutch oven or deep cast-iron pot set over medium heat until fragrant, about 3 minutes. Transfer seeds to a plate, then add the ghee. Cook the onions over high heat, stirring frequently, until deeply brown. Stir in the ground beef, taking care to break up any large bits, and cook until the edges start to crisp. Season well. Plop in the tomato paste, and stir well to coat the beef and onions. Continue to cook, stirring frequently, until the tomato paste has darkened, about 5 minutes. Add squash, stirring to coat, then add the stock. Bring to a boil, then reduce to a simmer, scraping the bottom of the pot occasionally as the liquid reduces and squash softens, another 40 minutes.