Name: Roasted Butternut Squash Veggie Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 medium butternut squash, cubed 6-7 cups; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1 red bell pepper, diced; 1 yellow onion, diced; 1 can of black beans, drained and rinsed; 1 can of corn kernels (1 1/2 cups), drained; 3 cups spinach, packed; 1 avocado, sliced; 4oz goat cheese; 1/2 cup sour cream; 1 chipotle pepper

This roasted butternut squash bowl is loaded with Mexican flavors, black beans, veggies, avocado, and zesty chipotle crema for a hearty vegetarian meal. Perfect for a weeknight dinner when you are looking for something healthy and flavorful.

Tips and Variations

Add grains: To make this butternut squash bowl even more hearty, add some cooked rice, farro, or quinoa.

Add spice: If you are looking for something extra spicy, top the bowls with sliced jalapeños or hot sauce. You could also add an additional chipotle to the crema.

Make it vegan: If you are looking for a vegan recipe, skip the goat cheese and use a vegan sour cream for the sauce. You could also make a cashew-based Chipotle sauce if you prefer. Here is one from Sweet Simple Vegan.

Additional veggies: Feel free to mix up the veggies in this bowl based on what you have. Feel free to add in zucchini, broccoli, or cauliflower. You could also swap out the spinach for a handful of arugula on top.

Add protein: I love to top this butternut squash bowl with a fried egg. You could also add baked tofu or additional beans to increase the protein.

Can this bowl be made in advance?

Yes! You can make this ahead of time and keep it in the fridge for up to 3 days. Store the sauce and cheese separately so you can heat up the veggies and beans and top with the sauce and cheese after.

Roasted Butternut Squash Veggie Bowls

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Servings:

Prep Time:

min

Cook Time:

min

Total Time:

min

A bowl with roasted butternut squash and other veggies topped with a sauce.

Print Recipe

Ingredients

Roasted Butternut Squash

1 medium butternut squash, cubed 6-7 cups
1 tbsp olive oil
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp garlic powder

Veggies and Beans

1 red bell pepper, diced
1 yellow onion, diced
1 can of black beans, drained and rinsed
1 can of corn kernels* (1 1/2 cups), drained
3 cups spinach, packed
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1 avocado, sliced
4oz goat cheese*, crumbed
Optional toppings: tortilla chips, fried egg, cilantro, green onions, lime

Chipotle Crema

1/2 cup sour cream
1 chipotle pepper

Directions

Preheat oven to 425°F.
Toss the butternut squash with olive oil and seasonings (salt, smoked paprika, and garlic powder). Place squash on a parchment paper lined baking sheet. Add to the oven for 30-35 minutes or until soft and edges are slightly browned
While the squash is cooking, start on the other veggies. Heat a large skillet over medium heat and add olive oil. Once hot, add in the onion, pepper, and corn. Cook for 6-8 minutes. Add in seasonings, black beans, and spinach. Cook another 3-4 minutes.
Make the chipotle crema by blending together 1 chipotle pepper and 1/2 cup sour cream in a blender. If you want a thinner sauce, add 1 tbsp of water at a time to get your preferred consistency.
Once the butternut squash is done, add it to the skillet with the other veggies.
Add the butternut squash mix to your bowls and top with avocado, goat cheese, crema, and any other preferred toppings (crushed tortilla chips and green onion are my favorites).

Notes

For corn, you could also use frozen corn or fresh corn.
Feel free to swap the goat cheese for a Mexican cheese blend, feta, or cheddar cheese.

Roasted Butternut Squash Veggie Bowls

Tips and Variations

Can this bowl be made in advance?