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:
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
- 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)
- 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.