Stuffed Butternut Squash with Chili & Bean Me Up Cheddar Jalapeño
Stuffed Butternut Squash with Chili & Bean Me Up Cheddar Jalapeño
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Looking for the ultimate plant-based comfort food? This stuffed butternut squash with homemade chili gets an extra kick from PRANA’s Bean Me Up Cheddar Jalapeño, adding a cheesy, slightly spicy crunch. It’s the perfect fall or winter dinner, combining tender roasted squash, hearty chili and a savoury jalapeño breadcrumb topping.
Ingredients
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1 yellow onion
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2 garlic cloves
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1 red bell pepper
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2 celery stalks
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2 cups vegetable broth
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700 ml tomato coulis
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1 can (540 ml) black beans
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1 can (540 ml) red kidney beans
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2½ tbsp chili spice mix
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Salt & pepper, to taste
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2 butternut squash, halved
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⅓ cup shredded vegan cheese of choice
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½ cup PRANA Bean Me Up Cheddar Jalapeño
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1 fresh jalapeño, sliced
For the chili
For the stuffed squash
Directions
Quick chili
In a skillet, sauté onion, garlic, bell pepper and celery in olive oil until lightly browned.
Transfer to a large pot. Add remaining chili ingredients and simmer uncovered for 30–40 minutes. Remove from heat.
Since it’s used as a filling, the chili should be thicker than usual. Add a splash of broth if needed for leftovers.
Stuffed squash
- Cut butternut squash in half, scoop out seeds and brush with olive oil, salt and pepper.
Oven: bake at 360 °F for 45 minutes.
Air fryer: cook at 360 °F for 20–22 minutes.Once tender, gently mash the surface to create a cavity. Fill with chili and sprinkle with shredded vegan cheese.
Pulse the Bean Me Up Cheddar Jalapeño in a food processor into a crumb topping. Sprinkle generously over the squash. Bake an additional 10 minutes at 400 °F.
Serve hot, topped with fresh jalapeño slices.