Preheat oven to 350 degrees. Halve butternut squash lengthwise; remove and discard seeds. Combine chipotle chili powder, fresh lime juice, and olive oil; brush on squash halves.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
This recipe is plant-packed goodness with beans, grains, veggies, and chipotle sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-1/2-to-3-lb.) butternut squash | ||
| 1 ½ tbsp. Morton & Bassett chipotle chili powder | ||
| 1 ½ tbsp. fresh lime juice | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 1 (3.4-oz.) pkg. Urban Accents chipotle-flavored street taco meatless mix | ||
| 1 c. hot water | ||
| ½ (15.5-oz.) can Full Circle Market organic low-sodium three bean blend, drained | ||
| ⅓ c. Full Circle Market frozen organic whole kernel sweet corn, thawed | ||
| 1 c. queso fresco, crumbled | ||
| ½ c. Siete nacho chips, slightly crushed | ||
| ¼ c. Grouch Gaucho squeezable guacamole | ||
| Fresh cilantro, chopped; for garnish |
Things To Grab
- Aluminum foil
- Baking sheet
- Fork
- Large bowl
Directions
Place squash halves, cut sides down, on foil-lined baking sheet. Bake for 50 to 60 minutes or until fork-tender. Scrape flesh from shells with a fork. Transfer to a bowl; reserve shells.
Combine meatless mix with hot water; let stand 5 minutes. Add meatless mix, bean blend, and sweet corn to squash. Toss to combine.
Spoon squash mixture into squash shells; top with queso fresco. Place on baking sheet; bake 10 to 12 minutes or until heated through.
Top with nacho chips and guacamole. Garnish with chopped cilantro.
Recipe Source:
Hy-Vee Mega Ad November 2021