I think these have become my new favorite meal. I've said that before, haven't I? Yea, like 30 times probably. But really, really. These are awesome.
Butternut squash is one of my favorites. I could eat it with every meal. There have been some weeks when I have eaten it daily.
Roasted like this, with just a bit of salt and pepper, slightly caramelized; well, it just makes my mouth water thinking about it.
Pair that with a plate full of delicious southwestern beans and it's a fantastic meal.
The best part? This is an enormous amount of food for a small amount of calories. Seriously. This rocks.
Butternut Squash Rancheros Recipe
Adapted from Cooking Aweigh the Pounds
1 lb. butternut squash, peeled and sliced into 1 in. rounds
1 tsp. ground cumin
1 tsp. ground coriander
1/2 large onion, finely diced
1 jalapeno pepper, seeded and finely diced
3 garlic cloves, minced
1 - 8 oz. can tomato sauce
1/4 tsp. salt
1 tsp. honey
1 - 15 oz. can black beans, drained and rinsed
Preheat oven to 425 degrees. Spray both sides of the squash with cooking spray. Place the squash on the baking sheet and sprinkle with salt. Bake for 15 minutes. Flip and sprinkle with more salt. Bake for another 15 minutes.
While squash is cooking, begin sauteing the onions in cooking spray for about 5 - 6 minutes. Throw in cumin, coriander, jalapeno and garlic and cook for anther 2 minutes. Add tomato sauce, salt, honey and beans and cook for another 5 minutes or so.
When the squash is done, turn on the broiler and broil for 5 minutes. Watch to make sure the squash caramelizes a bit but doesn't burn.
Place half of the bean mixture on a plate or bowl and top with 1/2 the butternut squash.
Total calories = 850 calories
2 servings = 425 calories
Butternut Squash Rancheros + extra squash = 475 calories
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.