A delicious and hearty dish featuring baked butternut squash fries topped with a flavorful black bean chili.
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Preheat oven to 400 degrees F (200 degrees C).
Peel the butternut squash, then cut in half lengthwise, remove the seeds, cut it in half again to make quarters, then cut into quarter-inch thick fries.
Grease a baking sheet with cooking spray, then lay fries out into a single layer and bake for 15 minutes.
Meanwhile, add chopped onion and minced garlic to a pan with a little bit of coconut oil. Sauté over medium heat for three to four minutes or until onions are translucent and garlic begins to brown.
Add canned black beans, canned fire roasted diced tomatoes, and tomato paste to the pan and combine. Add the chili powder, ground cumin, and cayenne pepper and cook over medium-low heat for five to seven minutes.
Once fries are cooked and have cooled for a minute, layer them on a large platter or two separate plates.
Top with black bean vegetarian chili mixture. Sprinkle with shredded cheddar cheese and drizzle with sour cream.
Adjust the amount of cayenne pepper to your preferred level of spiciness.
How do I make butternut squash fries crispy in the oven?
To achieve crispy butternut squash fries, ensure that you cut the squash into uniform quarter-inch thick pieces for even cooking. Preheat your oven to 400 degrees F (200 degrees C) and spread the fries in a single layer on a greased baking sheet. Bake them for about 15 minutes, flipping halfway through for optimal crispiness.
Can I make this butternut squash fries recipe vegan?
Yes, you can easily make this recipe vegan by omitting the shredded cheddar cheese and sour cream. Instead, consider using a dairy-free cheese alternative or a vegan sour cream substitute to maintain the creamy texture and flavor.
What are some good substitutions for ingredients in butternut squash fries with black bean chili?
If you don't have butternut squash, sweet potatoes or zucchini can be great alternatives for the fries. For the black bean chili, you can substitute canned black beans with kidney beans or pinto beans, and if you prefer a spicier kick, you can add more cayenne pepper or jalapeños.
How should I store leftover butternut squash fries and black bean chili?
To store leftovers, let the butternut squash fries and black bean chili cool completely. Place them in airtight containers and refrigerate. The fries can be stored for up to 3 days, while the chili can last up to a week. Reheat in the oven or on the stovetop for best results.
What can I serve with butternut squash fries and black bean chili?
Butternut squash fries and black bean chili pair well with a fresh green salad or a side of guacamole. You can also serve them with tortilla chips for added crunch or a side of rice for a more filling meal.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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