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–+ servings

Roasted Squash Bowl with Jalapeño Queso

A versatile Mexican-inspired bowl with butternut squash, peppers, and vegan queso sauce! Just 10 ingredients required for this satisfying plant-based meal.
Author Minimalist Baker
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Pouring a small jar of Vegan Jalapeño Queso onto a bowl of roasted butternut squash and other veggies
5 from 10 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Course Entrée
Cuisine Gluten-Free, Grain-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

VEGETABLES

  • 4 cups cubed butternut squash (I subbed 1 cup for yellow potatoes)
  • 2 Tbsp melted coconut oil (divided)
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt (divided)
  • 1 Tbsp maple syrup
  • 2 whole poblano (sliced // or 10-12 (~35 g // as original recipe is written) shishito peppers left whole)

FOR SERVING

US Customary - Metric

Instructions

  • If you haven’t already, prepare your queso (if using) and set aside.
  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add squash (and potato if using) and drizzle with half of the coconut oil (1 Tbsp or 15 ml as original recipe is written), cumin, chili powder, half of the sea salt (1/4 tsp as original recipe is written), and maple syrup. Toss to combine. Then bake for about 20-25 minutes or until very tender and slightly caramelized.
  • In the meantime, heat a skillet over medium-high heat. Once hot, add remaining coconut oil (1 Tbsp or 15 ml as original recipe is written) and poblano or shishito peppers. Season with remaining sea salt (1/4 tsp as original recipe is written) and sauté for 4-5 minutes, stirring frequently. Set aside.
  • To serve, divide butternut squash (and potatoes if adding), sautéed peppers, cabbage, and any other desired toppings or additions (such as avocado, pepitas, quinoa, tempeh, or tofu). Serve with Cashew Queso (and/or salsa).
  • Best when fresh. Store leftovers separate in the refrigerator up to 3-4 days and reheat on the stovetop or in the microwave.

Notes

*Nutrition information is a rough estimate calculated without additional toppings or sides.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 712 Carbohydrates: 68.4 g Protein: 12 g Fat: 49.9 g Saturated Fat: 19.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 516 mg Fiber: 16.1 g Sugar: 18.9 g