Butternut Squash Bowl with Jalapeño Queso

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Dinner bowls filled with roasted squash, potatoes, avocado, cilantro, cabbage, peppers, and vegan quest

The butternut squash bowl. Finally, another reason to put queso on things. Because everyone knows that the world needs more (cashew) queso. Truth.

Parchment-lined baking sheet filled with freshly roasted potatoes and butternut squash

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.

Pan roasting shishito peppers in a cast iron skillet

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.

Pouring vegan queso over Roasted Butternut Squash Bowls loaded with veggies

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!

AMAZING Roasted Butternut Squash Bowl full of fall-inspired veggies and drizzled with vegan queso

Roasted Squash Bowl with Jalapeño Queso

A versatile Mexican-inspired bowl with butternut squash, peppers, and vegan queso sauce! Just 10 ingredients required for this satisfying plant-based meal.
Author Minimalist Baker
Print
Pouring a small jar of Vegan Jalapeño Queso onto a bowl of roasted butternut squash and other veggies
5 from 7 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Course Entree
Cuisine Gluten-Free, Grain-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

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

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.

Notes

*Nutrition information is a rough estimate calculated without additional toppings or sides.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 712 Carbohydrates: 68.4 g Protein: 12 g Fat: 49.9 g Saturated Fat: 19.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 516 mg Fiber: 16.1 g Sugar: 18.9 g

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  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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!

  9. 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.

  10. 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

  11. 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!!!

  12. 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.