Roasted Butternut and Black Bean Chimichurri Bowl
This roasted butternut and black bean chimichurri bowl is packed with nutrient-dense foods that are beneficial for nursing mothers.
Equipment
- Food processor
- baking sheet
- cutting board
- Chef's Knife
Ingredients
- 1 package pre-cut butternut squash
- 8 oz whole wheat spaghetti noodles
- 2 cloves garlic skins removed
- ½ cup pumpkin seeds or other nut or seed of choice plus more for serving
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- ¼ cup apple cider vinegar
- 1 Tbsp olive oil
- ½ tsp crushed red pepper flakes
- 2 15 oz cans black beans drained and rinsed
- salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Toss your butternut squash with a little olive oil, salt, and pepper and place on a parchment-lined baking sheet.
- Bake squash until golden and tender, about 30 minutes.
- Bring a stock pot of salted water to a boil and cook your noodles according to the package directions. Drain the noodles and place them back in the pot.
- To make the chimichurri add the garlic, pumpkin seeds, parsley, cilantro, vinegar, olive oil, and pepper flakes to a food processor. Puree until a thick sauce with some texture forms. Taste for seasoning.
- Toss the noodles with ⅓ cup of the chimichurri and divide among the bowls.
- Divide roasted squash and black beans among the bowls and top with more chimichurri and pumpkin seeds.
Tried this recipe?Let us know how it was!