Chipotle Roasted Butternut Squash & Black Beans

A smoky, slightly spicy, and hearty vegetarian dish that’s perfect as a main course or side. It’s packed with fibre, plant-based protein, and bold flavours.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

For the Roasted Squash

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tsp chipotle chilli powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Bean Mixture

• 1 can (15 oz/425 g) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• ¼ cup red onion, finely diced
• 2 tbsp chopped fresh cilantro (coriander)

Lime Dressing

• Juice of 1 lime
• 1 tbsp olive oil
• ½ tsp honey (optional)
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 200°C (400°F).
2. Toss the butternut squash with olive oil, chipotle powder, smoked paprika, cumin, garlic powder, salt, and pepper.
3. Spread on a baking tray and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelised.
4. In a large bowl, combine the black beans, corn, bell pepper, red onion, and cilantro.
5. Whisk together the lime juice, olive oil, honey (if using), salt, and pepper.
6. Add the roasted squash to the bean mixture and drizzle with the dressing.
7. Toss gently and serve warm or at room temperature.

Optional Toppings

• Sliced avocado
• Crumbled feta or cotija cheese
• Pumpkin seeds
• Diced jalapeños
• Greek yogurt or sour cream
• Extra cilantro
• Lime wedges

Serving Suggestions

• Serve over brown rice or quinoa.
• Fill warm tortillas for tacos or burritos.
• Spoon over mixed greens for a hearty salad.
• Pair with grilled chicken or salmon for extra protein.

Approximate Nutrition (Per Serving)

• Calories: 320
• Protein: 10 g
• Carbohydrates: 45 g
• Fat: 11 g
• Fibre: 12 g