Roasted Butternut Squash with Southwest Quinoa

Calories: 284 Proteins: 13 Carbs: 55 Fats: 4 Serves: 4



  • - 1 whole butternut squash
  • - 15 oz can of organic black beans
  • - 15 oz can of fire roasted tomatoes
  • - ½ cup quinoa
  • - 1 cup vegetable stock
  • - 1 cup frozen corn
  • - ¼ cup cilantro chopped
  • - 1 tsp chili powder
  • - 1 tsp cumin
  • - ½ tsp garlic powder
  • - ½ tsp onion powder
  • - Chipotle Ranch Dressing
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Preheat the oven to 400 F. Cut your butternut squash in half. Scoop pulp and seeds out of the center. Place on a baking sheet lined with aluminum foil or parchment paper cut side down. Bake for 55-60 minutes. While butternut squash is baking, prepare the quinoa. In a saucepan bring ½ cup of quinoa and 1 cup of vegetable stock to a boil. Cover with lid. Simmer on low for 20 minutes or until all liquid has been absorbed. Remove from heat and set aside. In a large skillet combine black beans and fire roasted tomatoes on medium heat. Add quinoa. Stir to combine. Heat for 5 minutes. Add frozen corn and spices. Stir to combine. Set aside. When butternut squash is done roasting, remove from the oven. Squash will be extremely hot to handle out of the oven. Flip the squash to check that it's cooked through. It should be golden brown and soft when pierced with a fork. Scoop squash out of the center while still leaving a half inch border around the shell. Spoon black bean quinoa filling into butternut squash halves. Serve topped with cilantro and drizzled with Plant Junkie Chipotle Ranch Dressing.

Roasted Butternut Squash with Southwest Quinoa