Butternut Chickpeas Nutty Glows Crusted

Butternut Squash Bowl with Jalapeño Queso | Minimalist Baker Recipes

Time for some seriously satisfying goodness! This butternut squash bowl with jalapeño queso is a culinary delight that will make your taste buds dance with joy. The combination of roasted butternut squash and creamy jalapeño queso is simply irresistible.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup raw cashews, soaked overnight and drained
• 1 jalapeño, seeded and chopped
• 1/2 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/4 cup water

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. In the meantime, prepare the jalapeño queso by combining the soaked cashews, chopped jalapeño, nutritional yeast, lemon juice, garlic powder, onion powder, cayenne pepper, and water in a blender. Blend until smooth and creamy.
4. Once the butternut squash is ready, remove it from the oven and let it cool slightly.
5. Transfer the roasted butternut squash to serving bowls and drizzle generously with the jalapeño queso.

How to prepare:

This butternut squash bowl with jalapeño queso is surprisingly easy to prepare. Start by roasting the butternut squash cubes in the oven until they are tender and caramelized. While the squash is roasting, blend together the soaked cashews, jalapeño, nutritional yeast, lemon juice, garlic powder, onion powder, cayenne pepper, and water to make the creamy queso sauce. Once the squash is ready, simply transfer it to serving bowls and generously drizzle with the jalapeño queso.

Preparation time:

This recipe takes approximately 35-40 minutes to prepare, including the time needed to roast the butternut squash.

Servings:

This recipe serves 2-3 people.

Nutrition Facts:

Each serving of this butternut squash bowl with jalapeño queso provides a healthy dose of vitamins, minerals, and antioxidants. It is a great source of fiber, protein, and healthy fats from the cashews. However, please keep in mind that the nutrition facts may vary slightly depending on the specific ingredients and quantities used.

Tips:

• If you prefer a milder queso sauce, you can reduce the amount of jalapeño or remove the seeds before blending.
• Feel free to customize your butternut squash bowl with additional toppings like diced avocado, chopped cilantro, or a squeeze of lime juice.

FAQs:

Q: Can I make the jalapeño queso ahead of time?
A: Yes, you can prepare the queso sauce in advance and refrigerate it until ready to use. Simply give it a good stir before drizzling it over the roasted butternut squash.

Q: Can I use a different type of squash?
A: Absolutely! While this recipe specifically calls for butternut squash, you can experiment with other varieties like acorn squash or kabocha squash.

Butternut squash bowls | Veggie dinner, Fall recipes healthy, Butternut

Looking for a creative and healthy dinner idea? These butternut squash bowls are here to save the day! Packed with nutritious veggies and bursting with fall flavors, they are the perfect addition to your autumn meal rotation.

Ingredients:

• 2 small butternut squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1 cup black beans, cooked and drained
• 1 cup corn kernels, cooked
• 1 red bell pepper, diced
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Brush the halved butternut squash with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.
3. Bake the butternut squash for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
4. While the squash is baking, prepare the filling by combining cooked quinoa, black beans, corn kernels, diced red bell pepper, and avocado slices.
5. Once the butternut squash is ready, remove it from the oven and let it cool slightly.
6. Fill each butternut squash half with the quinoa and vegetable mixture. Garnish with fresh cilantro.

How to prepare:

Making these butternut squash bowls is a breeze. Start by halving the squash and removing the seeds. Brush the cut sides with olive oil, season with salt and pepper, and bake until tender. While the squash is in the oven, prepare the filling by combining cooked quinoa, black beans, corn kernels, diced red bell pepper, and avocado slices. Once the squash is cooked, simply fill each half with the quinoa and vegetable mixture, and you’re ready to enjoy!

Preparation time:

This recipe takes approximately 45-50 minutes to prepare, including the time needed to bake the butternut squash.

Servings:

This recipe serves 4 people.

Nutrition Facts:

Each serving of these butternut squash bowls provides a balanced combination of carbohydrates, protein, healthy fats, and fiber. They are an excellent source of vitamins A and C, as well as potassium and magnesium. However, please note that the nutrition facts may vary slightly depending on the specific ingredients and quantities used.

Tips:

• Feel free to get creative with the filling! You can add your favorite veggies, herbs, or even some crumbled feta cheese for extra flavor.
• If you want to make this recipe vegan, omit the cheese or substitute it with a vegan alternative.

FAQs:

Q: Can I use other grains instead of quinoa?
A: Absolutely! This recipe is versatile, and you can substitute quinoa with other grains like brown rice, farro, or couscous.

Q: Can I make the filling ahead of time?
A: Yes, you can prepare the filling in advance and store it in the refrigerator. When ready to eat, simply reheat the filling and fill the baked butternut squash halves.

Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas

Prepare your taste buds for a burst of flavor with this nutty crusted butternut squash bowl. Topped with crunchy 10-spice roasted chickpeas, it’s a tantalizing combination that will leave you craving for more.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/4 cup pecans, finely chopped
• 1/4 cup almonds, finely chopped
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (15 ounces) chickpeas, rinsed and drained

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash with olive oil and maple syrup. Spread it out on a baking sheet lined with parchment paper.
3. In the same bowl, combine the chopped pecans, almonds, sunflower seeds, pumpkin seeds, ground cumin, smoked paprika, chili powder, garlic powder, and cayenne pepper. Mix well.
4. Add the rinsed and drained chickpeas to the nut and spice mixture. Toss to coat the chickpeas evenly.
5. Spread the nut and spice-coated chickpeas on a separate baking sheet lined with parchment paper.
6. Place both baking sheets in the preheated oven. Roast the butternut squash and chickpeas for 25-30 minutes, or until the squash is tender and the chickpeas are crispy.
7. Once the butternut squash and chickpeas are ready, remove them from the oven and let them cool slightly.
8. Transfer the roasted butternut squash to serving bowls and top generously with the crispy chickpeas.

How to prepare:

Preparing this nutty crusted butternut squash bowl with 10-spice roasted chickpeas is a delight. Start by tossing the cubed butternut squash with olive oil and maple syrup, then spread it out on a baking sheet. In a separate bowl, combine the chopped pecans, almonds, sunflower seeds, pumpkin seeds, cumin, smoked paprika, chili powder, garlic powder, and cayenne pepper. Toss the rinsed and drained chickpeas in the nut and spice mixture, then spread them on a separate baking sheet. Roast both the butternut squash and chickpeas in the oven until the squash is tender and the chickpeas are crispy. Finally, transfer the roasted butternut squash to serving bowls and top with the crispy chickpeas.

Preparation time:

This recipe takes approximately 40-45 minutes to prepare, including the time needed to roast the butternut squash and chickpeas.

Servings:

This recipe serves 2-3 people.

Nutrition Facts:

This nutty crusted butternut squash bowl with 10-spice roasted chickpeas is a nutritional powerhouse. It is packed with vitamins, minerals, and healthy fats from the butternut squash, nuts, and seeds. The chickpeas provide a good source of plant-based protein and fiber. Please note that the nutrition facts may vary slightly depending on the specific ingredients and quantities used.

Tips:

• Feel free to use other nuts or seeds of your choice in the nut and spice mixture.
• For an extra kick of heat, add more cayenne pepper to the nut and spice mixture or sprinkle with hot sauce before serving.

FAQs:

Q: Can I use frozen butternut squash?
A: Fresh butternut squash is recommended for this recipe, as frozen squash may become too watery when roasted.

Q: Can I substitute chickpeas with another type of bean?
A: Absolutely! You can use other beans like black beans or kidney beans instead of chickpeas for a different flavor and texture.

Thai Peanut Butternut Squash Bowl | Recipe | Spicy peanut noodles

Get ready for a taste of Thailand with this Thai peanut butternut squash bowl. Packed with bold flavors and served with spicy peanut noodles, it’s a dish that will transport you to the streets of Bangkok with every bite.

Ingredients:

• 1 small butternut squash, peeled and spiralized
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon sriracha or other chili sauce
• 2 cloves garlic, minced
• 1/4 cup water
• 2 ounces rice noodles, cooked and drained
• 1/4 cup chopped peanuts
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the spiralized butternut squash and sauté for 5-7 minutes, or until tender.
2. In the meantime, prepare the spicy peanut sauce by combining peanut butter, soy sauce, rice vinegar, honey, lime juice, sriracha, minced garlic, and water in a small saucepan. Heat over low heat, stirring constantly, until the sauce is smooth and heated through.
3. Divide the cooked rice noodles