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Butternut Squash and Bean Bowls

Active Time: 45 minutes / Cook Time: 35 minutes / Total Time: 50-60 minutes

Makes 2 servings

Butternut Squash & Bean Bowl.JPG


  • Butternut squash (reserved from Day 5)
  • ¼ teaspoon cumin
  • ½ teaspoon chili powder
  • Pinch each fine sea salt and ground black pepper
  • 1 tablespoon melted coconut oil
  • ½ cup quinoa
  • ¼ teaspoon fine sea salt
  • 1 cup water
  • 4 cups (approximately) Swiss chard leaves, finely chopped (reserved from Day 5)
  • ¼ teaspoon dried oregano
  • 1-15 oz. can black beans, rinsed and drained
  • 3 scallions, chopped and divided juice of half a lime, plus more to taste
  • 2 tablespoons cilantro, leaves and tender stems, roughly chopped
  • 2 teaspoons extra virgin olive oil, divided


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Halve bulbous end of butternut squash, scoop out the pulp and seeds, (you can toss them with some oil and a pinch of salt and roast on a separate baking sheet while the squash roasts, if desired) and cut into ½ inch pieces. Place squash in a medium bowl.
  2. Toss squash with cumin, chili powder, a pinch each of salt and pepper, and oil. Place on baking sheet in an even layer and roast 20-25 minutes, or until just tender, stirring once halfway through.
  3. Place quinoa, water, and ¼ teaspoon salt in a medium saucepan, bring to a boil, cover, reduce heat to low, and simmer for 10 minutes. Add Swiss chard, oregano, and black beans and cook another 5 minutes. Turn off heat and stir in half of scallions. Cover and let sit 10 minutes. Stir in half of the squash.
  4. Scoop half of quinoa mixture into each of two bowls. Top each with half of the remaining squash, scallions, lime juice, and cilantro. Drizzle with olive oil.

*Butternut squash does not have to be peeled! Simply scrub it well and proceed with the recipe. If you would prefer it peeled, a Y-shaped peeler makes the job faster. For tonight’s dinner, use the solid top of the squash and grate it on a box-grater or with the grating attachment of a food processor. Save the bulbous end for dinner later in the week.