Butternut Squash and Veggie Bake – ready in under 30 minutes, loaded with vegetables, protein from black beans, a little sweetness from corn, topped with cheese and served with tortilla chips. Option to spice it up with jalapeño and hot sauce. Dinner is served!
This is a meal prepared in 30 minutes and takes only one pan!
Cast iron cooking is some of my favorite.
Save even more time by buying butternut squash already cubed.
Saute the squash and cumin for 10 minutes or so, then mix in black beans, corn, and a tomato.
Squeeze some lime juice in there.
Top with your favorite cheese and dig in.
Serving with tortilla chips is optional but works really well.
If you want to make it spicy (you saw that coming if you know me!) throw some sliced jalapeno in with the veggies, and/or serve with hot sauce/sriracha.
I seriously can’t get enough of this dish.
Super easy, delicious and healthy! Clean up is a breeze too.
This would serve as a meal for 1 or 2, or make a unique appetizer dip with the chips.
Butternut Squash and Veggie Bake with Tortilla Chips
Butternut Squash and Veggie Bake - loaded with vegetables, topped with cheese and served with tortilla chips. Option to spice it up with jalapeno and hot sauce. Dinner is served!
Ingredients
- 1 tablespoon vegetable oil
- 2 cups cubed butternut squash
- 1 teaspoon cumin
- 1 (15-oz.) can black beans, rinsed and drained
- 1 cup corn
- 1 tomato, chopped
- 1/2 lime, juiced
- Salt and pepper
- 1/2 cup shredded cheese
- Tortilla chips, for serving
Instructions
- Heat oil in medium cast iron skillet. Add butternut squash and cumin, and stir-fry over medium-high heat for 10-12 minutes or until tender.
- Reduce heat to medium-low. Add black beans, corn and tomato and stir together for additional 2-3 minutes.
- Turn off heat. Add lime juice, salt and pepper (to taste) and stir together.
- Add shredded cheese on top of vegetables. Turn on oven to high broil, and cook for 4-5 minutes or until cheese browns.
- Serve hot, with tortilla chips.
Notes
If you like it spicy, feel free to add a diced jalapeno in with the veggies and/or sriracha sauce for serving.
Nutrition Information:
Yield:
2Amount Per Serving: Calories: 545Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 28mgSodium: 1168mgCarbohydrates: 78gFiber: 24gSugar: 10gProtein: 25g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Like this recipe? You may also like this butternut squash quinoa casserole.
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AK
Monday 16th of December 2019
Not sure what I did but I had to microwave the squash to get it to cook. I added extra spices and veg but will not be making it again. Not our taste at all and we like vegetarian dishes.
Janie
Saturday 16th of June 2018
I’ve never worked with butternut squash, do I cook it before cubing?
Kelly
Sunday 17th of June 2018
No. I buy pre-cut squash but you can google how to cut butternut squash to see instructions!
Meg
Thursday 29th of December 2016
Loved this! Quick and easy to make AND clean up. That is all my favorite.
Thanks for the great recipe.
meg
Kelly
Thursday 29th of December 2016
Less time in the kitchen, more time for eating. Happy to hear you liked this Meg!
MK
Saturday 23rd of April 2016
This looked and sounded so good I had to make it for dinner tonight! The cumin really added a nice flavor to this dish. I may throw in some black olives next time I make it.
Kelly
Saturday 23rd of April 2016
That's a great idea for an addition! I'm so glad you liked it :)
Scott Groth
Friday 22nd of April 2016
Hi- This looks wonderful! I'm putting together a Cinco de Mayo BuzzFeed roundup- may I include your recipe in the mix? Thanks- Scott
Kelly
Friday 22nd of April 2016
Yes of course, thanks so much for asking Scott! Let me know when to look for it, I can't wait to see the others!