Butternut Squash Medley

Article written and reviewed by Kylie Buckner, RN, MSN
Published September 5, 2019
colorful squash medley bowl

This combination of flavors will surely satisfy your taste buds.
Enjoy the satisfaction of this carbohydrate rich meal including butternut squash, black beans, and roasted peas in combination with the crisp flavor of fresh peppers, tomatoes, and cucumbers.
Add some greens, cilantro, and sprouts to add variety and a flavor explosion!
Photo and recipe by: Jose Tejero from @reversingt2d.

colorful squash medley bowl

Butternut Squash Medley

This combination of flavors will surely satisfy your taste buds.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Calories 348 kcal



  • 2 cup Butternut squash, cubed
  • 1/2 cup Canned black beans (low-sodium)
  • 2 Medium Roma tomatoes
  • 2 cup Orange bell pepper, large
  • 2 cup Cucumber, small
  • 2 cup "Mixed greens" lettuce
  • 2 cup Frozen sweet peas
  • Black pepper
  • Cilantro
  • Broccoli sprouts
  • Sriracha sauce



  • Preheat the oven at 350°C. Place the cubed squash and sweet peas in a large bowl and toss with a generous amount of fresh cracked black pepper. Place on a cooking sheet and bake for 60 minutes, until the squash is soft and slightly browned.
  • Slice the cucumber and tomatoes with your preferred thickness. Slice the bell pepper in half.
  • Drain the black beans and rinse thoroughly.
  • Place the mixed greens in a bowl first. Add the cucumbers, tomatoes, and baked squash with peas. Stuff the bell pepper with the black beans and place in the bowl.
  • Garnish with broccoli sprouts and chopped cilantro. Top with lemon slices, sriracha sauce, or spices like chile powder, curry powder, cumin, or add your favorite vinegar!!! Enjoy!!


Calories: 348kcalCarbohydrates: 71gProtein: 18gFat: 2g
Tried this recipe?Let us know how it was!

About the author 

Kylie Buckner, RN, MSN

Kylie Buckner, RN, MSN has over 18 years of nursing experience, and is the Director of Lifestyle Change at Mastering Diabetes. She has a master's degree in nursing education and loves using her background to support people reversing insulin resistance through a low-fat, plant-based, whole-food lifestyle.

Kylie has been following a plant-based diet for over 8 years and is a certified yoga instructor. She uses all of her experience to teach about the connection between lifestyle choices and health. She has an in-depth understanding of the challenges of adopting a plant-based lifestyle and is committed to empowering people to make simple lifestyle changes. She lives in Costa Rica with her husband, Dr. Cyrus Khambatta and their two adorable cats, Mew and Blu.