Chipotle Roasted Butternut Squash and Black Beans… the easiest dump-and-bake fall dinner recipe! Loaded with smoky chipotles, sweet butternut squash, Mexican-inspired spices and canned black beans. Serve everything over rice for a feel-good meal in under an hour. Optionally vegan/vegetarian.
First butternut squash recipe of the season! This Chipotle Roasted Butternut Squash and Black Beans recipe is so cozy and comforting. I love all the rich and heavy fall classics, but sometimes you just need a lighter, healthy meal to balance it all out.
How to make Chipotle Roasted Butternut Squash and Black Beans
This one could not be any easier. Simply dump all the ingredients into a baking dish, give it a good stir and bake for about 45 minutes. The butternut squash softens and caramelizes while the slightly-spicy chipotle broth thickens into this rich and flavorful sauce.
If you’re short on time, save yourself the prep work and buy a box of pre-cut butternut squash. I will almost always choose to cut my own fruits and veggies, but when it comes to squash, I am willing to spend an extra few dollars for a short cut.
Serving Ideas
After everything comes out of the oven, the final step is to stir in a splash of apple cider vinegar. Don’t skip this! The acid really does wonders in bringing out all those sweet and smoky flavors.
I like to serve Chipotle Roasted Butternut Squash and Black Beans over cooked long-grain rice with ripe avocado and chopped cilantro for a little freshness. Adding a dollop of sour cream or crumbled Cotija would be super delicious!
Feel free to swap out the rice for quinoa, farro or another whole grain or corn tortillas. The black beans and squash would also be a perfect filling for tacos, burritos or enchiladas. With melted cheese… so delicious.
This recipe will serve two people generously as a main dish and probably 3-4 as a side dish. If you’re going the main dish route, I recommend doubling or tripling the recipe to feed a larger group of people. The butternut squash and black beans also make for delicious leftovers!
The beans will keep in the fridge for 4-5 days when sealed in an airtight container and about 2 months in the freezer. To reheat, I recommend warming over low-heat in a pot over the stove with a little chicken stock until everything is heated through.
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!
More Fall Recipes to Try
- Lemon Thyme Meatballs with Pumpkin Orzo
- Apple Cider Baked Beans
- One Pot French Onion Pasta
- Fig, Bacon and Caramelized Onion Grilled Cheese
- Pumpkin Baked Oatmeal
Yield: 2-3 servings
Chipotle Roasted Butternut Squash and Black Beans
Chipotle Roasted Butternut Squash and Black Beans… the easiest dump-and-bake fall dinner with smoky chipotles, canned black beans and Mexican-inspired spices. Healthy, comforting and optionally vegan/vegetarian.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Ingredients
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 cups butternut squash, cut into 1/2-inch cubes
- 1 (15 oz) can black beans, drained and rinsed
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp maple syrup
- 1-2 chipotle peppers in adobo, seeded and minced + 1 tbsp adobo sauce
- 2 tsp mild chili powder
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1 tsp kosher salt (use slightly less if using salt-added broth)
- 3/4 cup chicken broth or vegetable broth
- 1 tsp apple cider vinegar
- Cilantro, avocado and cooked rice for serving
Instructions
- Preheat the oven to 400° F.
- In a large baking dish, mix together all ingredients except for apple cider vinegar.
- Bake for 45-50 minutes, stirring once halfway through, until the butternut squash is tender and the sauce has thickened.
- Stir in the apple cider vinegar and serve over rice with fresh cilantro and avocado.
Notes
This recipe will serve 2 people as a main dish and 3-4 as a side. If you’re planning on feeding a larger group, I recommend doubling or tripling the recipe. Just make sure you use a baking dish that has quite a bit of surface area so the squash and beans caramelize.
Nutrition Information:
Yield:
3Serving Size:
1
Amount Per Serving:Calories: 459Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 1mgSodium: 995mgCarbohydrates: 63gFiber: 17gSugar: 12gProtein: 11g
All nutritional info is an estimation
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9 Comments
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susan e nelson
October 19, 2023 at 2:30 pm ·Reply
Just confirming that the black beans are baked together with the butternut squash? The final outcome is the photo appears that the two were cooked separately.
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October 24, 2023 at 9:58 am ·Reply
Hi Susan! Yes, everything is cooked together in the same baking dish.
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Mina
December 22, 2023 at 5:29 pm ·Reply
So delicious and so easy! Thank you 🙏🏼
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Lindsay
January 2, 2024 at 7:29 am ·Reply
The can this be done with sweet potato instead of butternut squash?
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Diane
January 10, 2024 at 6:31 am ·Reply
Also confirming that you don’t drain and rinse the canned black beans?
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January 14, 2024 at 4:10 pm ·Reply
Hi Diane! You do drain and rinse the beans.
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Kathleen Lorden
February 6, 2024 at 4:36 pm ·Reply
I need to know, too: Can this be done with sweet potato instead of butternut squash?
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February 8, 2024 at 9:49 am ·Reply
Hi Kathleen! Yes, you can use sweet potato instead of butternut squash. I hope you love the recipe!
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Tina
February 22, 2024 at 4:15 pm ·Reply
My whole family loved this recipe. Thank you so much!
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Elaine
Hello! My name's Elaine and I'm the recipe developer and food photographer behind Wandering Chickpea. The recipes you'll find here are inspired by my passion for healthy eating as well as my love for delicious food that tastes just as good as it looks!
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