And they’re the best reason to pick up pre-cut butternut squash!
EatingWell
When it comes to weeknight dinners, I love a good shortcut.
I shamelessly buy pre-cut veggies whenever I can.
Photo:EatingWell
One of my go-tos once fall hits is pre-cut and -peeledbutternut squash.
But my favorite way to use pre-cut squash is in thisButternut Squash & Black Bean Tostadasrecipe.
It makes one of my favorite types of fall produce doable for weeknights.
Smoky chiles like ancho or chipotle are a match made in heaven with sweet and earthy butternut squash.
Leftovers of this smoky, sweet squash make a killer breakfast-burrito filling the next day as well.
The best thing about this recipe is that it feels like a restaurant-quality dish with rich flavors and textures.
This dish is also the perfect combo of anti-inflammatory ingredients.
The anti-inflammatory phytonutrients in legumes like black beans are also linked tolower levels of cancerin some studies.
What I love most about this recipe is how easy it is to throw together.
Plus, many of the ingredients are already in my kitchen.
