Description
A simple and flavorful vegetarian dish featuring smoky chipotle-seasoned roasted butternut squash and tender black beans, brightened with fresh cilantro and lime.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds)
- 1 tablespoon olive oil, plus more for greasing
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Pinch of cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can black beans, rinsed and drained
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 tablespoon lime juice
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Carefully peel and cube the butternut squash into bite-sized pieces (about 1 inch).
- 3. In a large bowl, toss the squash with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Ensure all pieces are evenly coated.
- 4. Spread the seasoned squash in a single layer on a large baking sheet (use two if necessary to avoid overcrowding).
- 5. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
- 6. While the squash is roasting, rinse and drain the black beans and chop the fresh cilantro.
- 7. Once the squash is roasted, remove the baking sheet from the oven. Add the rinsed black beans, chopped cilantro, and lime juice directly to the baking sheet.
- 8. Gently toss everything together on the baking sheet to combine and warm the beans.
- 9. Taste and adjust seasoning if needed before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish / Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 7g