with guacamole, black beans, shredded cabbage & roasted red pepper
The sort of early autumn accompaniment that comes together in minutes flat, I prepare a big batch of this chili roasted butternut squash recipe ahead of time, keeping it stored in airtight tupperware to add to rainbow buddha bowls, simple salads, tacos, and tortilla roll ups for that extra pop of color, subtly sweet heat, and seasonal vibes over the course of a busy workweek.
with cooked farro, cannellini beans, shredded purple cabbage, ripe avocado, hemp & lime juice
Chili Roasted Butternut Squash [serves 4]
1 medium butternut squash, peeled & deseeded OR 2 sweet potatoes
2 tablespoons olive oil
1 teaspoon ground chili powder
salt & pepper to taste
Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment.
Dice squash or potato into small bite sized cubes, then place on baking sheet and toss with olive oil and chili powder. Arrange in a single layer, place in oven, and bake for 30-35 minutes, or until fork tender and golden brown. Remove from heat, season to taste, serve and enjoy!