Chipotle roasted butternut squash and black beans might just become your new favorite combo. I stumbled upon this pairing when I was craving something smoky, sweet, and a bit hearty all at once. The way the chipotle seasoning hugs the squash while the black beans add a creamy texture? So delicious. If you love meals that feel both comforting and a little adventurous, this one’s for you.
Why You Should Try Chipotle Roasted Butternut Squash and Black Beans
Ever noticed how butternut squash can be a bit bland if you don’t spice it up right? Toss in some chipotle, and it transforms into this smoky, slightly spicy superstar. Pairing it with black beans not only balances the flavors but also packs a punch of protein and fiber. It’s a simple way to make a vegetarian meal feel satisfying without turning to heavy sauces or complicated ingredients.
Variation I’ve Tried
I’ve experimented with a few tweaks over the years. Sometimes I add a squeeze of lime juice at the end for a fresh zing. Other times, I throw in some corn kernels for a sweet crunch. If you like it spicier, doubling the chipotle powder or adding a dash of cayenne works wonders. For a creamy twist, a dollop of Greek yogurt or avocado on top does the trick.
Chipotle Roasted Butternut Squash and Black Beans
Ingredients
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cubed butternut squash with olive oil, chipotle powder, ground cumin, smoked paprika, salt, and pepper.
- Spread the squash evenly on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.
- Add the black beans to the skillet, stirring to warm through, and season with salt and pepper.
- Once the squash is roasted, combine it with the black beans mixture, then stir in lime juice and chopped cilantro if using.
- Serve warm as a filling lunch or dinner option.
Notes
Serving
This combo shines on its own, but it’s also fantastic as a filling for tacos or burrito bowls. Try serving it over brown rice or quinoa for a hearty meal. If you’re feeling fancy, add a dollop of sour cream or a sprinkle of crumbled feta cheese. It’s great as a side dish too, especially alongside grilled chicken or fish.
Helpfull Tips
- Don’t skip the roasting step. It brings out the natural sweetness of the squash and makes the chipotle seasoning sing.
- Adjust the chipotle powder carefully; it can get spicy fast, but a little heat goes a long way.
- If your squash pieces are uneven, some might cook faster than others, so keep an eye on them.
- Use fresh lime juice at the end to brighten the dish and balance the smoky flavors.
Leftovers
This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave. If it feels a bit dry, splash a little water or broth to loosen it up. Leftover chipotle roasted butternut squash and black beans also make a killer filling for wraps or a topping for salads.
Common Mistakes to Avoid
- Don’t overcrowd the baking sheet. Give the squash room to roast properly; otherwise, it steams and loses that crispy edge.
- Avoid adding salt too early to the beans; it can make them tough if you’re using dried beans. With canned, just season lightly at the end.
- Don’t overdo the chipotle powder if you’re new to spicy food. Start small and taste as you go.
- Make sure to peel the butternut squash well; the skin can be tough and unpleasant in the final dish.
Nutrition Information
- Calories: 280 kcal
- Carbohydrates: 45 g
- Protein: 9 g
- Fat: 7 g
- Fiber: 10 g
- Sugar: 7 g