Cumin-Roasted Butternut Squash with Black Beans and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet roasted squash meets smoky cumin and hearty beans in this vibrant vegetarian dish, ideal for a cozy weeknight dinner. This american-inspired vegetarian ready in about 50 minutes pairs butternut squash, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 American cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs peeled and cubed butternut squash with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt until evenly coated.
  2. Step 2: Spread squash in a single layer on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring once halfway.
  3. Step 3: While squash roasts, combine 15 oz can rinsed black beans, 1 cup corn kernels, and 1/4 cup vegetable broth in a saucepan. Simmer over medium heat for 5-7 minutes until beans are heated through and corn is tender.
  4. Step 4: Remove squash from oven, then stir black bean mixture into the hot squash. Drizzle with 2 tbsp lime juice and sprinkle with 1/4 cup chopped cilantro. Toss gently to combine.

Frequently asked questions

How long does Cumin-Roasted Butternut Squash with Black Beans and Corn take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin-Roasted Butternut Squash with Black Beans and Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.

Can I substitute ingredients in Cumin-Roasted Butternut Squash with Black Beans and Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Roasted Butternut Squash with Black Beans and Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cumin-Roasted Butternut Squash with Black Beans and Corn?

American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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