Cooking
Butternut Squash Pitas
Roasted butternut squash pitas topped with black beans, avocado, and a tangy Lime-oil yogurt drizzle. A light, flavorful meal for a family dinner or party.
זמן בישול: 45 דק'
מצרכים
- 1 butternut squash
- extra-virgin olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- to taste kosher salt
- 1 tablespoon maple syrup
- 4 pita breads (6 inch)
- 1 can black beans, rinsed and drained
- 1 lime, juiced, divided
- 60 ml Greek yogurt
- 2 avocados, sliced
Notice: the measurements have been converted by AI and may contain errors; some values have been rounded to practical amounts.
הוראות הכנה
1
Split butternut squash vertically and remove seeds.
2
Preheat oven to 400°F (200°C). Brush butternut squash halves with olive oil and place flesh side down on a foil-lined baking sheet. Roast until tender, about 45 minutes.
3
Set aside to let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, and salt.
4
Toss black beans with the juice of half a lime, a drizzle of olive oil, and a pinch of salt.
5
Whisk yogurt with the other half of lime juice, Lime oil, and a pinch of salt. Add a little water if needed, until it's a consistency that can be drizzled.
6
Spread butternut squash mixture onto pitas and top with black beans and avocado slices. Drizzle with yogurt mixture and garnish with cilantro and pumpkin seeds.
