Ingredients

The following ingredients have 2 Servings
  • 4 cups cubed butternut squash ((I subbed 1 cup for yellow potatoes))
  • 2 Tbsp melted coconut oil ((divided))
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt ((divided))
  • 1 Tbsp maple syrup
  • 2 whole poblano ((sliced // or 10-12 (~35 g // as original recipe is written) shishito peppers left whole))
  • 2 cups thinly sliced red cabbage
  • 1 medium ripe avocado, divided
  • 1 cup Roasted Jalapeño Cashew Queso or Cashew-less Queso
  • Fresh cilantro ((optional ))
  • Pumpkin Seeds, Quinoa, Smoky Tempeh, Black Beans, or Quick Crispy Tofu
  • Salsa (or favorite store bought) ((optional ))

Instruction

  • If you haven’t already, prepare your queso (if using) and set aside.
  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add squash (and potato if using) and drizzle with half of the coconut oil (1 Tbsp or 15 ml as original recipe is written), cumin, chili powder, half of the sea salt (1/4 tsp as original recipe is written), and maple syrup. Toss to combine. Then bake for about 20-25 minutes or until very tender and slightly caramelized.
  • In the meantime, heat a skillet over medium-high heat. Once hot, add remaining coconut oil (1 Tbsp or 15 ml as original recipe is written) and poblano or shishito peppers. Season with remaining sea salt (1/4 tsp as original recipe is written) and sauté for 4-5 minutes, stirring frequently. Set aside.
  • To serve, divide butternut squash (and potatoes if adding), sautéed peppers, cabbage, and any other desired toppings or additions (such as avocado, pepitas, quinoa, tempeh, or tofu). Serve with Cashew Queso (and/or salsa).
  • Best when fresh. Store leftovers separate in the refrigerator up to 3-4 days and reheat on the stovetop or in the microwave.