Roasted Butternut Squash with Pinto Beans and Corn

Ingredients

• butternut squash
• red onion
• red bell pepper
• corn
• chile pepper
• pinto beans
• green cabbage
• Savory Spice Blend 2.0
• pippali
• cilantro or parsley
• pepitas
• lime juice
• balsamic vinegar

Instructions

1. Preheat the oven to 400°F (205°C).
2. Cut the squash in half, remove its seeds, and cut into ½-inch (1-cm) dice.
3. Arrange the squash cubes, red onion, and bell pepper in a single layer in a 9 x 13-inch (23 x 33-cm) parchment paper–lined baking dish.
4. Roast the vegetables in the oven until they are tender and slightly browned on the edges, about 30 minutes.
5. Remove the baking dish from the oven and use a metal spatula to flip the vegetables.
6. Stir in the corn and chile pepper.
7. Return the pan to the oven and roast for another 10 minutes.
8. Once cooked, transfer the roasted veggies to a large serving bowl.
9. Add the pinto beans, cabbage, Savory Spice Blend 2.0, pippali, cilantro, pepitas, lime juice, and balsamic vinegar (if using).
10. Toss to combine.
11. Serve warm or at room temperature.