Butternut squash is like the star of the winter squash world. Not only is it delicious, it’s a nutrition superstar, super easy to prepare, and versatile! It’s also one of my favorites for flavor: mild tasting and not watery like spaghetti squash, it’s a source of fiber, it has tons of vitamin A and C, and it’s packed with antioxidants that help us look and feel younger for longer (sign me up!). Combined with high-protein adzuki beans, this dish can actually be eaten as a meal!
Adzuki beans are a good source of protein, magnesium and iron, and they have this waxy sort of texture that holds up well against the squash. If you can’t find adzuki beans (I got mine in the can from Eden Organics, but Bob’s Red Mill sells them dried), you can make this recipe with black beans.
This recipe makes four large servings, so it’s a great for batch cooking and it’s really very quick to assemble.
This protein-packed recipe can be used as a side-dish or a main!
- 2 medium butternut squash peeled seeded, and cubed
- 1 398 ml can adzuki beans rinsed and drained
- 1/4 cup + 2T neutral oil like grapeseed or avocado
- 2 T chopped fresh mint
- 2 T lime juice
- 1/2 t sugar
- 1/2 t lime zest
- 1/4 t or more smoked paprika
- Salt to taste
Preheat oven to 350F.
Toss squash cubes with 2T oil and place on a parchment-lined baking sheet. Roast in 350F oven for around 45-60 minutes, until soft but not falling apart. You want the squash to maintain its shape after the dish is assembled.
Meanwhile, make the dressing by combining the lime juice and zest, paprika, sugar, salt, and ¼ cup oil and whisking until emulsified.
Once the squash is done, place into a large bowl. Add the adzuki beans and fresh mint, then toss with dressing and serve.