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Chipotle Roasted Butternut Squash and Black Beans

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 250
A flavorful and hearty vegetarian dish featuring roasted butternut squash and smoky chipotle peppers, perfect for a cozy meal.

Ingredients

Vegetables and Beans

  • 0.5 cup yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 cups butternut squash (cut into 1/2-inch cubes)
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp maple syrup
  • 1-2 peppers chipotle peppers in adobo (seeded and minced) (use 1 for mild, 2 for spicy)
  • 1 tbsp adobo sauce
  • 2 tsp mild chili powder
  • 1 tsp dried oregano
  • 0.5 tsp cinnamon
  • 1 tsp kosher salt (use less if broth is salted)
  • 0.75 cup chicken or vegetable broth
  • 1 tsp apple cider vinegar

For Serving

  • cilantro, avocado, cooked rice (for serving)

Instructions 

  • Preheat oven to 400°F (200°C).
  • Mix all ingredients except vinegar in a baking dish.
  • Bake for 45-50 minutes, stirring halfway, until squash is tender and sauce thickens.
  • Stir in apple cider vinegar and serve over rice with cilantro and avocado.

Notes

Adjust chipotle peppers for desired spice level.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Black Beans, butternut squash, vegetarian