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Roasted Butternut Squash and Black Bean Bake

June 20, 2014

So, this is pretty much the best thing I’ve made in a while. I’ve been trying to cook more meatless meals because 1) its cheaper and 2) much easier on the waistline.

Introducing my Butternut Squash and Black Bean Bake! It has pretty much the same ingredients that you’d use in enchiladas, but easier. Basically, I wanted to be able to just spoon it into a 9×13 and bake without much effort.

The only effort this dish really takes is peeling and dicing the squash. Which is HARD, people. Or maybe its just because I was trying to dice a squash after spending an hour at the gym doing arms.

2
OR, you could just buy pre-diced butternut squash.

This is a delicious combination of roasted butternut squash, black beans, jalapeno, whole wheat tortilla strips, covered homemade enchilada sauce and topped with cheese.

Here’s the recipe!

Roasted Butternut Squash and Black Bean Bake
2014-06-19 22:49:53
Serves 6
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 2 teaspoons olive oil
  2. 3 cloves garlic, minced
  3. 1 jalapeno, seeded and diced
  4. 3 cups 1/2 inch diced, peeled butternut squash
  5. 1 teaspoon cumin
  6. 1 teaspoon chili powder
  7. 1 can low-sodium black beans, rinsed and drained
  8. 8 whole wheat tortillas (taco size), sliced into strips
  9. 1 3/4 cup 2% reduced fat Fiesta-style cheese
  10. avocado slices, for garnish
  11. cilantro, for garnish
  12. sour cream, for garnish
For the sauce
  1. 3 cups no salt added chicken broth
  2. 1/4 cup no salt added tomato paste
  3. 1/4 cup flour
  4. 2 Tbsp olive oil
  5. 2 tsp cumin
  6. 1/4 tsp garlic
  7. 1/4 tsp onion
  8. 1/4 tsp chili powder
Instructions
  1. Preheat your oven to 400 degrees.
  2. Combine olive oil, garlic, jalapeno, squash, cumin and chili powder in a large bowl, toss to combine.
  3. Place in a 9x13 baking dish and roast in the oven for 15-20 minutes, checking to see if the squash becomes fork tender. Be careful to not let the squash burn.
  4. Meanwhile, make the enchilada sauce. Heat the olive oil, then add tomato paste, flour, and spices, whisk and cook for 1 minute. Whisk in broth, bring to a boil, then reduce to a simmer for 8 minutes.
  5. Remove squash from oven once fork tender, return to large bowl. Add black beans, tortilla strips, and enchilada sauce. Add 1/2 cup of cheese.
  6. Place back into the 9x13 dish. Sprinkle the rest of the cheese on top.
  7. Bake at 350 degrees for 30 minutes.
  8. Top with sour cream, cilantro and avocado slices!
By Emily @ Zen & Spice
Adapted from Tasty Kitchen
Adapted from Tasty Kitchen
Zen & Spice https://zenandspice.com/
  namaste

Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Uncategorized Tagged With: black beans, butternut squash, dietitian, enchiladas, healthy living blog, healthy recipes, nutrition blog, registered dietitian, vegetarian enchiladas, vegetarian meal, zen and spice

Reader Interactions

Comments

  1. Topaz @ The Art of a Beautiful Life says

    July 6, 2014 at 6:12 am

    Oh, that sounds delicious! I have actually never had butternut squash, but I have been looking for some recipes, because I wanted to try it. I love just about any vegetable and love other squashes. Thanks for sharing!

    • Zen & Spice says

      July 6, 2014 at 4:42 pm

      I love Butternut squash! It tastes like a cross between a carrot and a sweet potato. Thanks for stopping by! :)

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

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