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Chipotle-Lime Butternut Squash Bites + A Giveaway

Course Appetizer
Cuisine Mexican, Vegetarian
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 10 - 12
Author Sarcastic Cooking

Ingredients

  • 1 Small Butternut Squash peeled, seeded and cut into small cubes
  • 1 ½ Tablespoons of Pureed Canned Chipotle in Adobo
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Honey
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Tomato seeded and diced
  • 1 Jalapeno finely diced
  • ¼ Cup Canned Black Beans drained and rinsed
  • 1 Tablespoon Fresh Chopped Cilantro
  • Pinch of Salt and Pepper
  • 5 – 10 Wasa Crispbreads cut in half
  • Guacamole or Greek Yogurt for topping optional

Instructions

  1. Preheat the oven to 450 degrees F.
  2. In a large bowl, whisk together the chipotle puree, lime juice, honey, olive oil, salt, and pepper. Add the cubed butternut squash to the bowl and mix until evenly coated. Add the contents of the bowl to a medium baking sheet. Bake in the oven for 25 minutes, remove and flip cubes about halfway through baking.
  3. When the squash is roasted, remove from the oven and let cool slightly on the baking sheet. Combine the squash, tomato, jalapeno, black beans, cilantro, salt, and pepper in a large bowl. Mix.
  4. Cut the Wasa crackers in half, width-wise. Portion a tablespoonful of the butternut squash mixture on to each cracker and arrange on a platter. Dish is best served hot but is still good at room temperature.