April 1,2020

Roasted Butternut Squash with Avocado & Bean Filling

Servings: Time:

Course Dinner, Lunch, Main, Side
Cuisine International
Keyword Avocado, Beans, Butternut squash, Mexican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 people


  • 1 Butternut squash
  • 1/2 cup Kidney beans
  • 1/2 cup Chickpeas
  • 1 small Avocado chopped
  • 1 Chive finely sliced
  • 1/4 cup Cilantro leaves chopped
  • 1/2 tsp Lemon juice
  • Olive oil
  • Salt
  • Pepper


  • 1. Preheat the oven at 400F/200C.
  • 2. Cut the butternut squash in half, remove the seeds and bake it for 30/35 minutes (time can vary according to the dimension).
  • 3. When ready, warm a grill pan with one spoon olive oil and grill the two halves for about 7/8 minutes, or until the brown marks start to appear.
  • 4. Place the rest of the ingredients in a bowl and mix gently. Season with salt and pepper to taste.
  • 5. Fill the center of the butternut squash with the bean mix (you might want to carve the hole a bit more now that the veggie is soft) and serve.

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