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Vegan Southwestern Stuffed Butternut Squash

Vegan Southwestern Stuffed Butternut Squash

Serves: 2
What You Need
1 butternut squash
1 cup of cooked black beans (canned or fresh)
¾ of an onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
½ can green chiles
½ teaspoon cumin
½ teaspoon chili powder
Vegan cheese
Cilantro, salsa, avocado (optional)
½ teaspoon salt
Preheat oven to 375 F.
Halve and seed your squash, and then hollow out each side just enough to form a shallow boat. Brush a baking sheet with some olive oil and also brush your squash with a little olive oil (both sides).
Roast in the oven for about 30-40 minutes, flesh-side down, or until the flesh is soft when you pierce it with a fork (if you leave the skin on, it may need to roast longer).
Meanwhile, saute onions and garlic in a pan for about 3 minutes. Add bell peppers, chiles, and spices, and saute another 5 minutes or so. Add beans and stir. Saute a few minutes longer and remove from heat.
Remove squash from oven and stuff with filling. Top with some vegan cheese and return to oven for about 5-10 minutes. Enjoy!



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