An all-around winner for my family! With the perfect combination of flavor for each bite, I know this recipe will be on repeat this fall!
1 large butternut squash, split vertically and seeds removed **read below for a small family tip!
(*Since I was cooking for my small family, I only ended up using half of the squash mixture and cut the rest of the recipe in half to make 4 servings, rather than 8. I baked both sides of the squash, used half to mash for our pitas, and then saved the other half to dice up and use as a side for the next day.)
extra-virgin olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
real salt, to taste
1 tablespoon maple syrup
6-8 whole wheat pita breads (6-inch)
1 can black beans, rinsed and drained
juice from 2 limes, divided
1/4 cup nonfat plain greek yogurt
2 avocados, sliced
garnish: chopped cilantro and pumpkin seeds
- Preheat oven to 400 degrees. Cut the butternut squash down the long way and scoop out seeds. Brush lightly with olive oil on all sides and place on foil-lined baking sheet, flesh side down. Bake for 45 minutes or until tender. Set aside and begin to let cool.
- Once cooled slightly, mash squash in a medium bowl together with cumin, chili powder, salt, and maple syrup. Mix well.
- Turn off oven. As it cools, place pita bread on a baking sheet and bake for 5-8 minutes or until golden brown and slightly crispy on the edges. Remove from heat.
- While pita bread is in the oven, mix beans in a small bowl with half of lime juice and a pinch of salt. Drizzle olive oil over top and mix. In a separate small bowl, mix the other half of lime juice with yogurt, and add a little water if needed to get a consistency that can be drizzled.
- On each toasted pita, spread a scoop of the butternut squash mixture, a scoop of black beans, and avocado slices. Drizzle with the yogurt mixture and garnish with cilantro and pumpkin seeds if desired. A pinch of salt for the top, and enjoy!!!
Recipe from www.camillestyles.com