Roasted Butternut Squash with Pinto Beans and Corn
Cubed roasted butternut squash combined with pinto beans, corn, red bell pepper, chile, and shredded cabbage, finished with lime, pepitas, cilantro, and optional balsamic vinegar. Equally good served warm, at room temperature, or chilled.
From The How Not to Age Cookbook
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Yield
- 4 servings
- Category
- Main Course
Nutrition (estimated)
per about 1.5 cups- Calories
- 300 kcal
- Protein
- 12 g
- Fat
- 4 g
- Carbs
- 60 g
- Fiber
- 13 g
- Sugar
- 9 g
- Sodium
- 40 mg
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
- Dice squash into ½-inch cubes. Spread with red onion and bell pepper on a parchment-lined 9×13 pan.
- Roast at 400°F ~30 min; flip, add corn and chile, roast 10 min more.
- Toss roasted veg with pinto beans, cabbage, Savory Spice Blend 2.0, pippali, cilantro, pepitas, lime juice, and balsamic vinegar.