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Butternut Squash Veggie Bake

Butternut Squash Veggie Bake
  • Quick & Easy!
  • Gluten Free!
Serves: 4Ready In: 20 minutes

Why We Like It

Quick, easy, cooks in one it tastes fantastic!  This is an ideal meal to use butternut squash, especially if you have a half-used butternut squash screaming to be used!  Serve with tortillas, as a wrap, or it's delicious all by itself!

Preheat the oven to 425 degrees

Saute the Veggies:

  • 1 Tbsp olive oil
  • 2 cups butternut squash (peeled, seeded and cut into 1/2 inch cubes)
  • 1 white onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 jalapeno (chopped, seeds removed if desired, OPTIONAL)

Add oil to a large skillet over medium high heat (if you have a cast iron skillet or oven-safe skillet, now is the time to use it!)  Add veggies and cook for 8-10 minutes, until tender.

Add the Rest:

  • 1 tomato (chopped)
  • 1 (14 oz) can black beans (low sodium, rinsed and drained)
  • 1 cup corn (frozen or fresh, cut off the cob, about 2 ears of corn)
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Add to the skillet with the veggies, stir and cook for 2 minutes until heated through.  If not using a cast iron skillet or pan that can go straight into the oven, transfer the mixture into a greased 9 inch x 13 inch baking dish.

Top with Cheese and Bake:

  • 1/2 cup cheddar cheese (shredded)

Top veggie mixture with cheese.  Bake for 10 minutes until bubbly and cheese is lightly browned.

Serve and Enjoy!

  • 4 whole wheat tortillas (or tortilla chips, OPTIONAL)

Serve with tortillas as a wrap, or with tortilla chips, if desired.

Quick Tips

Watch our video to see how to peel and cut a butternut squash — it is easier than you might think!

Nutrition Information for one serving (with whole wheat tortilla)

  • Calories: 380
  • Fat: 10.5 g
  • Saturated Fat: 3.3 g
  • Total Carbohydrate: 58 g
  • Cholesterol: 14 mg
  • Fiber: 12 g
  • Sugars: 7 g
  • Protein: 15 g
  • Sodium: 610 mg