Roasted Squash Bowl with Jalapeño Queso
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
712 kcal
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Course
Main Course
Roasted Squash Bowl with Jalapeño Queso
Description
The Roasted Squash Bowl offers roasted butternut squash cubes, optionally mixed with yellow potatoes, coated in coconut oil, cumin, chili powder, sea salt, and a touch of maple syrup before roasting until tender and caramelized. Separately, poblano or shishito peppers are sautéed in coconut oil with sea salt to bring out their smoky flavor. The bowl is assembled with the roasted vegetables, sautéed peppers, and thinly sliced red cabbage for crunch.
A creamy cashew queso, infused with roasted jalapeño for heat, is served alongside or drizzled over the components. Fresh avocado adds creaminess and a cool contrast to the warm ingredients. Additional toppings like cilantro, quinoa, tempeh, tofu, black beans, or pumpkin seeds can be added depending on preference, allowing the dish to be adjusted for protein or texture variety.
Nutrition information provided is an estimate for the base recipe without added toppings or sides.
Ingredients
VEGETABLES
- 4 cups butternut squash I subbed 1 cup for yellow potatoes, cubed
- 2 Tbsp coconut oil divided, melted
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 tsp salt divided, sea salt
- 1 Tbsp maple syrup
- 2 whole poblano pepper sliced // or 10-12 (~35 g // as original recipe is written) shishito peppers left whole
FOR SERVING
- 2 cups red cabbage thinly sliced
- 1 medium avocado ripe, divided
- 1 cup Cashew Queso divided, roasted jalapeño or cashew-less queso
- cilantro optional, fresh
- pumpkin seeds optional, smoky tempeh, quick crispy tofu
- quinoa
- tempeh
- black beans
- tofu
- salsa optional, or favorite store bought
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 details are estimates and do not include additional toppings or sides.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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