*Note: learn about the origins of queso here. This easy weeknight meal comes together relatively quickly if you already have your queso made (which I usually do, and you probably should, too). And it requires 10 fall-friendly ingredients that remain incredibly versatile depending on what you have on hand. I’ve been stocking plenty of squash in the house lately, and because butternut squash is slightly sweet, I knew that it would play well with cumin, chili powder, and – of course – my Roasted Jalapeño Queso. But, really, any squash (or sweet potato!) should play well here. For other toppings, I went with fresh red cabbage (which you could also sauté if you prefer it more tender), ripe avocado, and shishito peppers (any pepper will do!) For more protein (which I wasn’t too worried about thanks to the cashew queso), you could easily add something like cooked black beans, Smoky Chipotle Tempeh, or even quinoa. I hope you all LOVE this butternut squash bowl! It’s: HeartyComfortingFall-inspiredVersatileSuper flavorful& Delicious This would make the perfect weeknight meal or even a great dish for hosting, as the recipe can easily be double or tripled. It’s delicious on its own, but it would also pair well with my Ginger Beer Margaritas, Mexican Quinoa Salad, or Vegan Kale Chip Nachos! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see your bowls in action. Cheers, friends!
