Description
An easy breakfast recipe that’s full of fall flavors
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion chopped
- 1 small butternut squash
- 3 cloves garlic
- 1 cup chopped bell pepper
- 1 jalapeno pepper, seeded and finely diced
- 1 1/2 cup shelled edamame
- 1 tsp smoked paprika
- 2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cilantro
Instructions
- Preheat oven to 350 degrees.
- Peel and seed the butternut squash and cut into 1/2 inch cubes.
- Heat the oil in a large ovenproof skillet over med-high heat.
- Once the oil is hot add the onion. Cook until lightly browned, 3-5 min, stirring occasionally.
- Add garlic, paprika, cumin, chili powder, salt, and pepper. Cook until fragrant, about 30 seconds.
- Add peppers, squash, and edamame. Transfer skillet to the oven and bake for 20-25 min or until squash is easily pierced with a fork.
- Top with cilantro
Nutrition
- Serving Size: 4
- Calories: 260
- Sugar: 1.5
- Fat: 9.1
- Carbohydrates: 38.3
- Fiber: 8.4
- Protein: 10.8
Keywords: vegan, breakfast, gluten-free, whole 30