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–+ servings

Butternut Squash Pitas

Chef Rochelle
A scrumptious snack that is abundant in flavors and colors!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Snack
Cuisine Multi-Cuisine
Servings 4
Calories 428 kcal

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
Keyword Vegetarian
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