Chipotle Roasted Butternut Squash and Black Beans (2024)

Dinner, Fall, Gluten Free, HealthyOctober 10, 2023

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Chipotle Roasted Butternut Squash and Black Beans… the easiest dump-and-bake fall dinner recipe! Loaded with smoky chipotles, sweet butternut squash, Mexican-inspired spices and canned black beans. Serve everything over rice for a feel-good meal in under an hour. Optionally vegan/vegetarian.

Chipotle Roasted Butternut Squash and Black Beans (1)

First butternut squash recipe of the season! This Chipotle Roasted Butternut Squash and Black Beans recipe is so cozy and comforting. I love all the rich and heavy fall classics, but sometimes you just need a lighter, healthy meal to balance it all out.

Chipotle Roasted Butternut Squash and Black Beans (2)

How to make Chipotle Roasted Butternut Squash and Black Beans

This one could not be any easier. Simply dump all the ingredients into a baking dish, give it a good stir and bake for about 45 minutes. The butternut squash softens and caramelizes while the slightly-spicy chipotle broth thickens into this rich and flavorful sauce.

If you’re short on time, save yourself the prep work and buy a box of pre-cut butternut squash. I will almost always choose to cut my own fruits and veggies, but when it comes to squash, I am willing to spend an extra few dollars for a short cut.

Chipotle Roasted Butternut Squash and Black Beans (3)

Serving Ideas

After everything comes out of the oven, the final step is to stir in a splash of apple cider vinegar. Don’t skip this! The acid really does wonders in bringing out all those sweet and smoky flavors.

I like to serve Chipotle Roasted Butternut Squash and Black Beans over cooked long-grain rice with ripe avocado and chopped cilantro for a little freshness. Adding a dollop of sour cream or crumbled Cotija would be super delicious!

Feel free to swap out the rice for quinoa, farro or another whole grain or corn tortillas. The black beans and squash would also be a perfect filling for tacos, burritos or enchiladas. With melted cheese… so delicious.

Chipotle Roasted Butternut Squash and Black Beans (4)

This recipe will serve two people generously as a main dish and probably 3-4 as a side dish. If you’re going the main dish route, I recommend doubling or tripling the recipe to feed a larger group of people. The butternut squash and black beans also make for delicious leftovers!

The beans will keep in the fridge for 4-5 days when sealed in an airtight container and about 2 months in the freezer. To reheat, I recommend warming over low-heat in a pot over the stove with a little chicken stock until everything is heated through.

Chipotle Roasted Butternut Squash and Black Beans (5)

Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!

More Fall Recipes to Try

Lemon Thyme Meatballs with Pumpkin Orzo
Apple Cider Baked Beans
One Pot French Onion Pasta
Fig, Bacon and Caramelized Onion Grilled Cheese
Pumpkin Baked Oatmeal

Yield: 2-3 servings

Chipotle Roasted Butternut Squash and Black Beans

Chipotle Roasted Butternut Squash and Black Beans… the easiest dump-and-bake fall dinner with smoky chipotles, canned black beans and Mexican-inspired spices. Healthy, comforting and optionally vegan/vegetarian.

Prep Time10 minutes

Cook Time45 minutes

Total Time55 minutes

Ingredients

1/2 yellow onion, finely chopped
2 garlic cloves, minced
2 cups butternut squash, cut into 1/2-inch cubes
1 (15 oz) can black beans, drained and rinsed
2 tbsp olive oil
2 tbsp tomato paste
1 tbsp maple syrup
1-2 chipotle peppers in adobo, seeded and minced + 1 tbsp adobo sauce
2 tsp mild chili powder
1 tsp dried oregano
1/2 tsp cinnamon
1 tsp kosher salt (use slightly less if using salt-added broth)
3/4 cup chicken broth or vegetable broth
1 tsp apple cider vinegar
Cilantro, avocado and cooked rice for serving

Instructions

Preheat the oven to 400° F.
In a large baking dish, mix together all ingredients except for apple cider vinegar.
Bake for 45-50 minutes, stirring once halfway through, until the butternut squash is tender and the sauce has thickened.
Stir in the apple cider vinegar and serve over rice with fresh cilantro and avocado.

Notes

This recipe will serve 2 people as a main dish and 3-4 as a side. If you’re planning on feeding a larger group, I recommend doubling or tripling the recipe. Just make sure you use a baking dish that has quite a bit of surface area so the squash and beans caramelize.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 459Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 1mgSodium: 995mgCarbohydrates: 63gFiber: 17gSugar: 12gProtein: 11g

All nutritional info is an estimation

Did you make this recipe?

Please leave a review below and tag @wandering_chickpea on Instagram!

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Elaine Skiadas

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9 Comments

susan e nelson
October 19, 2023 at 2:30 pm ·Reply

Just confirming that the black beans are baked together with the butternut squash? The final outcome is the photo appears that the two were cooked separately.
- Elaine Skiadas
  October 24, 2023 at 9:58 am ·Reply
  
  Hi Susan! Yes, everything is cooked together in the same baking dish.
  See Also
  Quiche Teig - Tarte Teig Grundrezept
Mina
December 22, 2023 at 5:29 pm ·Reply

So delicious and so easy! Thank you 🙏🏼
Lindsay
January 2, 2024 at 7:29 am ·Reply

The can this be done with sweet potato instead of butternut squash?
Diane
January 10, 2024 at 6:31 am ·Reply

Also confirming that you don’t drain and rinse the canned black beans?
- Elaine Skiadas
  January 14, 2024 at 4:10 pm ·Reply
  
  Hi Diane! You do drain and rinse the beans.
Kathleen Lorden
February 6, 2024 at 4:36 pm ·Reply

I need to know, too: Can this be done with sweet potato instead of butternut squash?
- Elaine Skiadas
  February 8, 2024 at 9:49 am ·Reply
  
  Hi Kathleen! Yes, you can use sweet potato instead of butternut squash. I hope you love the recipe!
Tina
February 22, 2024 at 4:15 pm ·Reply

My whole family loved this recipe. Thank you so much!

Elaine

Hello! My name's Elaine and I'm the recipe developer and food photographer behind Wandering Chickpea. The recipes you'll find here are inspired by my passion for healthy eating as well as my love for delicious food that tastes just as good as it looks!

Chipotle Roasted Butternut Squash and Black Beans (2024)

FAQs

What do chipotle black beans taste like? ›

These Chipotle Garlic Black Beans are spicy, smoky, and tasty — just how I like 'em!

Can I use black beans instead of pinto beans? ›

Either bean works well in many of the same dishes, such as tostadas, soups, chilis, and burritos. So, in the end, the difference really does come down to preference.

Discover More ›

Is butternut squash healthy? ›

Butternut squash offers nutritional values like vitamin A, potassium, and fiber. Health benefits of this winter squash include managing high blood pressure, preventing asthma, and promoting healthy skin and hair. Contrary to the name, winter squash is grown in the summer and harvested in the fall.

Get More Info Here ›

What is the best tool to cut butternut squash? ›

This means grabbing the best chef's knife you own and making sure it's recently sharpened. A flimsy or dull knife will make your life much harder and can also be dangerous since it can easily slip and cut you. Your other important tool is a peeler, which should also be as sharp as possible.

Are the black beans at Chipotle healthy? ›

Pinto or Black Beans:

Clocking in at 130 calories per serving and with 7 to 8 grams of fiber and 8 grams of protein, consider this your insurance policy against getting hungry later.

Find Out More ›

Are Chipotle black beans or pinto beans healthier? ›

Spoiler alert: It's a tie! They are both incredibly healthy. The nutrition differences between black beans vs. pinto beans are almost negligible, and they both provide plenty of protein, fiber, vitamins, minerals, and antioxidants.

What is the hack to peeling and cutting butternut squash? ›

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

Tell Me More ›

How do you pinch out butternut squash? ›

The absolute key to a good harvest is to pinch out the growing tips of all the plant shoots in mid-August and to keep doing so. This stops plants putting on triffid-like, leafy growth and forces them to focus energy on the developing fruits.