While the butternut squash is baking, you can prep the other ingredients and sauce to save a ton of time. You’ll also have extra butternut squash, so save it for another meal later in the week. Recipe courtesy of oilandvinegarcellar.com
Ingredients
1 butternut squash
2 teaspoons cumin
1 teaspoon chili powder
kosher salt, to taste
1 tablespoon maple syrup
1- 15 ounce can refried beans (or substitute black beans)
1 lime
1/4 cup greek yogurt
1 yellow onion
3 cloves garlic
2 cups cherry tomatoes (halved)
2 flatbreads
Two Rivers Rosemary Olive Oil
Two Rivers Basil Olive Oil
Green onions
Preheat oven to 400 degrees. Brush butternut squash halves with Two Rivers Rosemary Olive Oil and Two Rivers Basil Olive Oil, and place flesh side down on a foil-lined baking sheet. Roast about 45 minutes (or until tender). Allow it to cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, and salt.
Add 2 tbps olive oil to a cast iron and heat on medium. Add sliced yellow onion and grill until brown. Add crushed garlic and cherry halves and heat on low.
Place flatbreads on a baking sheet and place in the oven on broil for 3-5 minutes. Remove and set aside.
Add refried beans to a pot and warm up on medium. Set aside.
Whisk together yogurt with lime juice (1 lime) and a pinch of salt. Add a little warm water to desired consistency.
On each toasted flatbread, spread mashed butternut squash, a scoop of beans, and the grilled onions and tomatoes. Drizzle with the lime yogurt and hot sauce if desired. Enjoy!