The butternut squash bowl. Finally, another reason to put queso on things. Because everyone knows that the world needs more (cashew) queso*. Truth.
*Note: learn about the origins of queso here.
This easy weeknight meal comes together relatively quickly if you already have your queso made (which I usually do, and you probably should, too). And it requires 10 fall-friendly ingredients that remain incredibly versatile depending on what you have on hand.
I’ve been stocking plenty of squash in the house lately, and because butternut squash is slightly sweet, I knew that it would play well with cumin, chili powder, and – of course – my Roasted Jalapeño Queso. But, really, any squash (or sweet potato!) should play well here.
For other toppings, I went with fresh red cabbage (which you could also sauté if you prefer it more tender), ripe avocado, and shishito peppers (any pepper will do!)
For more protein (which I wasn’t too worried about thanks to the cashew queso), you could easily add something like cooked black beans, Smoky Chipotle Tempeh, or even quinoa.
I hope you all LOVE this butternut squash bowl! It’s:
Hearty
Comforting
Fall-inspired
Versatile
Super flavorful
& Delicious
This would make the perfect weeknight meal or even a great dish for hosting, as the recipe can easily be double or tripled. It’s delicious on its own, but it would also pair well with my Ginger Beer Margaritas, Mexican Quinoa Salad, or Vegan Kale Chip Nachos!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see your bowls in action. Cheers, friends!
Roasted Squash Bowl with Jalapeño Queso
Ingredients
VEGETABLES
- 4 cups cubed butternut squash (I subbed 1 cup for yellow potatoes)
- 2 Tbsp melted coconut oil (divided)
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 tsp sea salt (divided)
- 1 Tbsp maple syrup
- 2 whole poblano (sliced // or 10-12 (~35 g // as original recipe is written) shishito peppers left whole)
FOR SERVING
- 2 cups thinly sliced red cabbage
- 1 medium ripe avocado, divided
- 1 cup Roasted Jalapeño Cashew Queso or Cashew-less Queso (divided)
- Fresh cilantro (optional )
- Pumpkin Seeds, Quinoa, Smoky Tempeh, Black Beans, or Quick Crispy Tofu (optional )
- Salsa (or favorite store bought) (optional )
Instructions
- If you haven’t already, prepare your queso (if using) and set aside.
- Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add squash (and potato if using) and drizzle with half of the coconut oil (1 Tbsp or 15 ml as original recipe is written), cumin, chili powder, half of the sea salt (1/4 tsp as original recipe is written), and maple syrup. Toss to combine. Then bake for about 20-25 minutes or until very tender and slightly caramelized.
- In the meantime, heat a skillet over medium-high heat. Once hot, add remaining coconut oil (1 Tbsp or 15 ml as original recipe is written) and poblano or shishito peppers. Season with remaining sea salt (1/4 tsp as original recipe is written) and sauté for 4-5 minutes, stirring frequently. Set aside.
- To serve, divide butternut squash (and potatoes if adding), sautéed peppers, cabbage, and any other desired toppings or additions (such as avocado, pepitas, quinoa, tempeh, or tofu). Serve with Cashew Queso (and/or salsa).
- Best when fresh. Store leftovers separate in the refrigerator up to 3-4 days and reheat on the stovetop or in the microwave.
Cindy says
This recipe is a new favorite! I like the crunchiness of the cabbage with the spicy sweetness from the squash. I didn’t have poblano peppers and used hatch instead. We make the jalapeno cashew cream regularly so we always have it on hand and used that instead. Everything went so well together. Thanks for the recipe!
Whoop! We’re so glad it’s a favorite in your house, Cindy. Thank you for the lovely review! xo
Sherri says
Another winner. Dana what can’t you do? Do to my overwhelming love of this site. I purchased your cookbook. Thank you so much for all these amazing recipes. You have helped me not only eat healthier, but with even more flavor than I did before.
Aw, so kind, Sherri! We’re so glad our recipes have helped you! Thanks so much for the lovely review! xo
Jamie says
Minimalist baker is by far my favorite recipe resource. I love most every recipe I try and the directions are always so clear and descriptive. I owe so many healthful meals to this page! I was worried when I made this for dinner last night that my husband would look at me and ask how he’s supposed to eat it since it’s just a bunch of vegetables out in a plate. He ended up eating two full plates!!! This was delicious and full of veggies which makes me happy. This is the first time we tried the shishito(?) peppers and they taste similar to bell peppers in my opinion. Thank you for all that you do.
Aw, yay! We’re so glad so both enjoyed it! Thanks so much for your kind words and lovely review, Jamie! xo
Linda Chrystall says
Hi there! The link to the jalapeño queso is broken. Can you give me a link to it? Thanks:)
Here! And we’ll fix that.
Brenda says
Delicious! Made it with some potatoes, also which took about 10 minutes longer than the squash at 450 degrees to finish cooking them. While they were finishing up, I decided to throw my cabbage in the hot pan that the peppers were cooked in and had been turned off. It was just enough head to slightly char the cabbage but left it glossy and crunchy. It was so good! When plated, I realized I had queso on 1/3 of my plate! I ate the veggies with queso and then broke out the chips for more. Though I only thought of queso and something to eat with chips, I enjoyed it most with the veggies!
We’re so glad you enjoyed it, Brenda! Thanks so much for sharing!
Stephanie says
Where’s the protein?
In the cashew queso! Additionally, for more protein you can add cooked black beans, Smoky Chipotle Tempeh, or even quinoa.
Megan says
This butternut squash is amazing! My husband is lucky he got to try it. Cause it wasn’t going to last too long.
Yay!
jessica says
Wow! another delicious recipe. thank you
Michelle says
I love all your recipes! Could I use frozen butternut squash for this recipe?
Thx!
Yes, that will work!
Taylor says
This is so amazingly delicious and filling. The queso dip makes this spicy and dreamy. I used black beans to add protein and they were perfection.
Elizabeth Peters says
If I made this with the cashew-less queso, could I still add the roasted jalapenos?
Hi Elizabeth! That should work!
Nicki says
I made the queso (easy!) and cut up the squash the day before. That made it a snap to put together last night. There is so much flavor in this dish! We loved this and will definitely make it again.
Gillian says
Totally loved this recipe! My partner and I added some baked Brussels sprouts and yams along with some vegan burger patties from the Very Good Butchers. Thanks Dana! I wouldn’t have thought to make this meal before.
Genevieve M says
Just made this for dinner and it was so good! I didn’t have any hot peppers so I made it with sauteed red and yellow bells. Loved the contrast of crunchy cabbage and the creamy queso.
Barb M. says
I just made this tonight and OMG. Dana, I’ve been vegan now for about two months and I’m so thankful for your recipes. This hit the spot! That jalapeno queso is divine. The flavors went so well together! I added black beans and small bed of mixed greens to make this somewhat of bowl/salad. Yum!
Cassie Autumn Tran says
What a hearty and delicious recipe! Butternut squash is one of my favorite vegetables to cook with! Great for breakfast, lunch, dinner, really anytime of the day!
Julia says
This looks amazing. I’m always on the look out for a good vegan queso. Can’t wait to try this, thanks for the post.
Marni says
This looks so yummy!
Gail says
Hi!! I love your recipes and am always trying to print them off, but for some reason, can’t. I don’t have this problem on any other site. Any clue what is wrong? Thanks! gail
Melissa Lawrence says
Hello Dana! We live in Shanghai and can’t find shishito or poblano peppers. do you have a substitute that would go well with this dish? Thank you!!!
Really any mildly spicy pepper will do!
Samantha says
Dana, I’m absolutely loving all of these roasted veggie bowls you’ve been creating! Keep ’em coming!
Thanks Samantha! xo
Jennifer Bliss says
Everything looks YUMMERS! LOVE all of the color! Beautiful!
Jennifer
Shelia says
I love all of your recipes. I’m going to make this for dinner tonight. I purchased your cook book and love it too.
So kind! Let me know how this one goes. xo!