I used a combination of spinach and arugula, omitted the garlic, and substituted maple syrup for the honey. I'll make this again soon.
This recipe is awesome. I made it for the first time a few weeks ago and have taken it for lunch four or five times since. I used chili beans the first time I made it because I was out of black beans and also added a little extra adobo sauce while cooking the vegetables. I threw in some zucchini as well. Turned out great!
This was a bit bland given all the awesome reviews. The roasted squash was yummy, especially with the goat cheese, but the whole thing just didn't come together for us.
Absolutely delicious! I made this last night with delicate squash instead of butternut because dang, those things are hard to cut, and it turned out to be amazing! The dressing is simple but really tasty and the walnuts and cheese are the perfect accent to the smokiness of the rest of the dish. Will definitely be making this again!
Such a wonderful blend of flavors!!! I really enjoyed this recipe!
With the hubby and kiddos out of town, this is my kind of meal. It was WONDERFUL. A great vegetarian alternative. Will make a few great leftover lunches the next few days. Fantastic!!!
Adobo makes everything better, if you ask me! I added a can of corn to the veggies, and used feta instead of goat cheese. I also grilled some chicken and tossed it in the dressing, but this would have been filling enough even without the meat! Delish!
Excellent! I substituted maple syrup for the honey, added some roasted red peppers and served over butter lettuce.Will definitely make this again.
This is fantastic. Fed this to my husband who doesn't like anything that is good for him. He loved it!!! I added a little sugar to the dressing and had to use kale instead of arugula. I will be serving leftovers with some grilled chicken strips on it.
We absolutely love this recipe! I make it almost every week when I can find butternut squash that is already peeled and wrapped in cellphone at the grocery store, which cuts down on the preparation time. I often make it as my main entree when my husband is at a business dinner and it is just me. Otherwise, I serve grilled chicken with it. We love the smoky, earthy flavor with the black beans and squash. I made it for my adult daughter and she loved it too.
This was a nice recipe. I used white beans as that was what I had on hand but aside from that I did not vary the recipe . We found it a bit spicy but not unbearable. I'm not sure if I would make it again but we finished our dinners.
i was worried there was not enough dressing because it didn't look 'wet' enough, but there was plenty of spciy smokey flavor in this light yet filling dish.
Great weeknight recipe. I peeled and chopped the butternut squash in the time it took to heat the oven, and everything else came together quickly during the squash cooking time. Next time I will chop up a full chipotle to sauté with the garlic (in addition to the adobo in the dressing), because a little extra kick can't hurt!
Very tasty! I cooked the soaked beans (I use dry beans) and the squash the previous day so it took only about 20 min. to prepare.