Adapted from Emily's blog, originally from the cooking school Chez Cherie.
- 4 cups butternut squash cubes
- 1 yellow onion, thinly sliced
- salt and pepper
- chili powder
- drizzle of olive oil
- 1 can kidney beans, drained and rinsed
- 1/4 cup spicy green salsa
- 1 cup corn kernels, fresh or frozen and thawed
- 1 1/2 cups grated Mexican-blend cheese
Place the squash cubes and onion on a baking sheet, and season with salt, pepper and chili powder to taste.
Drizzle with olive oil and roast until squash is tender, about 18-20 minutes.
Toss roasted squash with drained beans, salsa, corn and cheese. Heat in a covered skillet until warmed through. Remove from heat, adjust seasonings to taste, sprinkle with cheese, and cover until cheese melts.
Notes: We really enjoyed this new flavor combination. We used Mrs. Renfro's Green Salsa, which is really spicy. We added some sour cream to counteract the heat and because sour cream is good!
Tim's Rating: 8.5/10
Liz's Rating: 8.5/10