Delicious Squash Bowl Recipe | Fall Recipes | The Sweetest Journey
How to make a squash bowl with a southwest style filling.
Ingredients:
1 Butternut Squash
2 Tablespoons Olive Oil, Separated (30ml)
1 Calabacita Squash, Chopped
1 Jalapeño, Chopped Small
1 Cup Cooked Black Beans (260g)
1/2 Cup Corn (125g)
1 Teaspoon Minced Garlic (5g)
1/2 Teaspoon Cumin (1g)
2 Teaspoon Smoked Paprika (4g)
1 Teaspoon Oregano (1g)
1/2 Teaspoon Onion Powder (2g)
Salt & Pepper to Taste
Parmesan Cheese
Directions:
1. Cut the top of the butternut squash to make a bowl. Clean out the seeds. Poke the inside of the squash with a fork. Brush the whole inside and outside of the squash with olive oil. Place on a parchment lined baking sheet, and bake in a preheated oven at 375F for 30-45 minutes or until softened. Set aside and keep warm.
2. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the calabacitas and jalapeno; cover and cook stirring occasionally, until the calabacita has softened. Stir in the beans, garlic, corn, cumin, paprika, oregano, onion powder, salt, and pepper. Cook only until heated through, 2-3 minutes.
3. Spoon the filling into the squash bowl, then sprinkle top with Parmesan cheese. Serve warm.
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