Roasted Squash Bowl with Jalapeño Queso

Name: Roasted Squash Bowl with Jalapeño Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 serving
Ingredients: 4 cups cubed butternut squash; 2 Tbsp melted coconut oil; 1 tsp cumin powder; 1/2 tsp chili powder; 1/2 tsp sea salt; 1 Tbsp maple syrup; 2 whole poblano; 2 cups thinly sliced red cabbage; 1 medium ripe avocado, divided; 1 cup Roasted Jalapeño Cashew Queso or Cashew-less Queso; fresh cilantro; Pumpkin Seeds, Quinoa, Smoky Tempeh, Black Beans, or Quick Crispy Tofu; Salsa (or favorite store bought)

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2
Calories
712 kcal
Course
Main Course
Cuisine
Mexican, Vegan

Roasted Squash Bowl with Jalapeño Queso

Valerie Marks

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A versatile Mexican-inspired bowl with butternut squash, peppers, and vegan queso sauce! Just 10 ingredients required for this satisfying plant-based meal.

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Ingredients

Servings

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 )

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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 Information

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Serving 1serving Calories 712 (36%) Carbohydrates 68.4g (23%) Protein 12g (24%) Fat 49.9g (77%) Saturated Fat 19.2g (96%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 516mg (22%) Fiber 16.1g (64%) Sugar 18.9g (38%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 712 kcal

% Daily Value*

Serving	1serving
Calories	712	36%
Carbohydrates	68.4g	23%
Protein	12g	24%
Fat	49.9g	77%
Saturated Fat	19.2g	96%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	516mg	22%
Fiber	16.1g	64%
Sugar	18.9g	38%