Cumin-Roasted Butternut Squash with Black Beans and Corn

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet roasted squash meets smoky cumin and hearty beans in this vibrant vegetarian dish, ideal for a cozy weeknight dinner. This American-inspired vegetarian recipe, 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.

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