Butternut Squash Pitas
A scrumptious snack that is abundant in flavors and colors!
Ingredients
- 1 butternut squash
- extra-virgin olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt, to taste
- 1 tablespoon maple syrup
- 4 pita breads, 6 inch
- 1 can black beans, rinsed and drained
- 1 lime juiced and zested, divided
- 1/4 cup Greek yogurt
- 2 avocados, sliced
Instructions
- Split butternut squash vertically and remove seeds.
- Preheat oven to 400° F. Brush butternut squash halves with olive oil and place flesh side down on a foil-lined baking sheet. Roast until tender, about 45 minutes.
- Set aside to let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, lime zest and salt.
- Toss black beans with the juice of half a lime, chilli powder, a drizzle of olive oil, and a pinch of salt.
- Whisk yogurt with other half of lime juice and a pinch of salt. Add a little water if needed, until it’s a consistency that can be drizzled.
- Slice the avocado and squeeze little lime oil and sprinkle with a pinch of salt.
- Brush your pita breads with a little avocado oil and toast them in a frying pan or grill.
- Spread butternut squash mixture onto pitas and top with black beans and avocado slices, jalapeño slices. Drizzle with yogurt mixture and garnish with cilantro and pumpkin seeds.
Nutrition
Calories: 428kcalCarbohydrates: 68gProtein: 11gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 326mgPotassium: 1275mgFiber: 12gSugar: 9gVitamin A: 20167IUVitamin C: 54mgCalcium: 181mgIron: 3mg
Tried this recipe?Let us know how it was!