Chipotle Roasted Butternut Squash and Black Beans

4.50 from 114 votes

Chipotle Roasted Butternut Squash and Black Beans

Chipotle Roasted Butternut Squash and Black Beans… the easiest dump-and-bake fall dinner with smoky chipotles, canned black beans and Mexican-inspired spices. Healthy, comforting and optionally vegan/vegetarian.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Keyword: Butternut squash and black beans, chipotle roasted butternut squash

Servings: -3 servings

Calories: 459kcal

Author: Elaine Skiadas

Ingredients

1/2 yellow onion finely chopped
2 garlic cloves minced
2 cups butternut squash cut into 1/2-inch cubes
1 15 oz can black beans, drained and rinsed
2 tbsp olive oil
2 tbsp tomato paste
1 tbsp maple syrup
1-2 chipotle peppers in adobo seeded and minced + 1 tbsp adobo sauce
2 tsp mild chili powder
1 tsp dried oregano
1/2 tsp cinnamon
1 tsp kosher salt use slightly less if using salt-added broth
3/4 cup chicken broth or vegetable broth
1 tsp apple cider vinegar
Cilantro avocado and cooked rice for serving

Instructions

Preheat the oven to 400° F.
In a large baking dish, mix together all ingredients except for apple cider vinegar.
Bake for 45-50 minutes, stirring once halfway through, until the butternut squash is tender and the sauce has thickened.
Stir in the apple cider vinegar and serve over rice with fresh cilantro and avocado.

Notes

This recipe will serve 2 people as a main dish and 3-4 as a side. If you’re planning on feeding a larger group, I recommend doubling or tripling the recipe. Just make sure you use a baking dish that has quite a bit of surface area so the squash and beans caramelize.

Nutrition