Chipotle Roasted Butternut Squash and Black Beans… the easiest dump-and-bake fall dinner recipe! Loaded with smoky chipotles, sweet butternut squash, Mexican-inspired spices and canned black beans. Serve everything over rice for a feel-good meal in under an hour. Optionally vegan/vegetarian.
First butternut squash recipe of the season! This Chipotle Roasted Butternut Squash and Black Beans recipe is so cozy and comforting. I love all the rich and heavy fall classics, but sometimes you just need a lighter, healthy meal to balance it all out.
How to make Chipotle Roasted Butternut Squash and Black Beans
This one could not be any easier. Simply dump all the ingredients into a baking dish, give it a good stir and bake for about 45 minutes. The butternut squash softens and caramelizes while the slightly-spicy chipotle broth thickens into this rich and flavorful sauce.
If you’re short on time, save yourself the prep work and buy a box of pre-cut butternut squash. I will almost always choose to cut my own fruits and veggies, but when it comes to squash, I am willing to spend an extra few dollars for a short cut.
After everything comes out of the oven, the final step is to stir in a splash of apple cider vinegar. Don’t skip this! The acid really does wonders in bringing out all those sweet and smoky flavors.
I like to serve Chipotle Roasted Butternut Squash and Black Beans over cooked long-grain rice with ripe avocado and chopped cilantro for a little freshness. Adding a dollop of sour cream or crumbled Cotija would be super delicious!
Feel free to swap out the rice for quinoa, farro or another whole grain or corn tortillas. The black beans and squash would also be a perfect filling for tacos, burritos or enchiladas. With melted cheese… so delicious.
This recipe will serve two people generously as a main dish and probably 3-4 as a side dish. If you’re going the main dish route, I recommend doubling or tripling the recipe to feed a larger group of people. The butternut squash and black beans also make for delicious leftovers!
The beans will keep in the fridge for 4-5 days when sealed in an airtight container and about 2 months in the freezer. To reheat, I recommend warming over low-heat in a pot over the stove with a little chicken stock until everything is heated through.
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!
More Fall Recipes to Try
- Lemon Thyme Meatballs with Pumpkin Orzo
- Apple Cider Baked Beans
- One Pot French Onion Pasta
- Fig, Bacon and Caramelized Onion Grilled Cheese
- Pumpkin Baked Oatmeal