For dinner tonight, I was once again faced with my remaining 3 lbs. of butternut squash. I decided to make a big bowl of comfort, using some pantry items, and combining some new flavors. Organic canned beans were on sale at Whole Foods, so I really stocked up. I thought black beans seemed to pair the best with Butternut. I also had an avocado and queso fresco, so Tex-Mex seemed to be the way to go! This dish was so filling (I assume this is because the squash and beans are so high in fiber), but it was also full of flavor, and very healthy.
Tex-Mex Squash and Bean Bowl
3 cups diced butternut squash
1 tbsp. EVOO
1 tbsp. light brown sugar
Salt and pepper
1 tsp. chili powder or adobo sauce
1 15 oz. can of organic black beans, drained and rinsed
1 tsp. ground cumin
2 garlic cloves, minced
Juice of 1 lime
1 Avocado, sliced
1/2 cup crumbled Queso Fresco (or Monterey Jack, Goat Cheese, anything you have on hand!)
Preheat oven to 450 degrees.
Line a baking sheet with foil or parchment.
Add squash, oil, sugar, salt, pepper and chili powder. Toss to coat.
Roast for 25-30 minutes, until squash is caramelized.
Add beans to a soup pot with 1/2 cup water or stock.
Season with cumin and salt.
Bring to a simmer over low heat.
When squash is cooked, remove from the oven and plate.
Squeeze lime juice into beans, then spoon over squash.