Butternut Squash Rancheros
Serves
4
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
For the butternut squash:
1 butternut squash
2 tbsp extra virgin olive oil
salt and pepper, to taste
1 butternut squash
2 tbsp extra virgin olive oil
salt and pepper, to taste
For the ranchero beans:
2 tsp cumin seeds
2 tbsp extra virgin olive oil
1 onion, minced
2 jalapeño peppers, deseeded, chopped
4 cloves garlic, chopped
14 oz (400 g) can chopped tomatoes
1 tsp maple syrup
salt and pepper, to taste
2 x 14 oz (400 g) cans black beans, drained, rinsed
2 tsp cumin seeds
2 tbsp extra virgin olive oil
1 onion, minced
2 jalapeño peppers, deseeded, chopped
4 cloves garlic, chopped
14 oz (400 g) can chopped tomatoes
1 tsp maple syrup
salt and pepper, to taste
2 x 14 oz (400 g) cans black beans, drained, rinsed
Nutrition
(Per Serving)
Calories
366
Fats
8 g
Protein
14 g
Carbs
63 g
Instructions
- Preheat oven to 425°F (220°C). Line large baking tray with parchment paper.
- Peel butternut squash, slice off ends, and scoop out seeds. Slice into 1-inch thick slices and place on lined tray. Drizzle olive oil and season with salt and pepper. Place tray in oven and bake for 15 to 20 minutes. Then, flip squash over and bake for 10 to 15 minutes, until cooked through and starting to brown.
- Meanwhile, prepare ranchero beans. Place pan over medium heat and toast cumin seeds for about 2 minutes, stirring frequently to stop seeds from burning.
- Raise heat to medium-high and add olive oil, onion, jalapeño pepper, and garlic. Cook for 10 minutes until softened and browned. Add chopped tomatoes and maple syrup, season with salt and pepper to taste, and cook for 5 minutes.
- Transfer sauce into food processor and blend until smooth. Return to pan and add beans. Cook over medium heat until heated through.
- Divide rancheros between 4 shallow bowls and top with roasted butternut squash. Serve immediately.