30 - 40 minutes
1) Preheat oven to 400 degrees.
Rinse and slice butternut squash in half length-wise. Use a very sharp knife - be careful - these suckers are very hard to cut, slice length-wise and remove seeds.
Place cut side down on a cookie sheet lined with parchment paper - or lightly coated with coconut oil. Bake for about 60 minutes. Cook until soft and thoroughly cooked through.
Once butternut squash is soft & cooked, scoop out soft flesh and discard outer skin layer and set aside.
2) While squash is baking, roast cumin seeds in a small dry, non-stick fry pan until brown and fragrant. Be watchful and continue lifting, flipping and stirring - be careful not to scorch. These seeds smell fantastic! Toast and set aside.
3) In medium saucepan saute onions & bell peppers in coconut oil until soft and translucent.
4) Add garlic and cook until fragrant.
5) Add spinach & and stir until thoroughly incorporated.
6) Add cilantro & mix thoroughly.
7) Add all remaining ingredients; green chilies, corn, black beans, roasted cumin seeds, paprika, chili powder, salt, lime and pepper to taste and heat thoroughly. Taste again and season according to your personal preference.
8) Add squash and mix thoroughly - heat thoroughly - taste and season according to your preference.
TIP: This delicious Mexican Butternut Squash can be served with a nice salad, or vegetable side dish or paired with Mexican Lentil Chili - we have paired these two recipes many times.
This delicious mixture makes an AWESOME filling for enchiladas! Check out my recipe for Mexican Butternut Squash Enchiladas.