Easy Sheet Pan Chilli Roasted Squash and Beans Recipe
Sheet Pan Chili Roasted Squash & Beans Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This recipe is the perfect one-pan meal for those busy nights when you just don't want to dirty a thousand dishes. Serve it over a bed of quinoa or greens for a complete meal!

Course: Main Course
Author: Caitlin Iles
  • 1 cup quinoa
  • 1 ¾ cups water
  • 1 tsp. sea salt
  • 1 small-medium squash cubed
  • 1 can black or white beans drained and rinsed
  • 1 red onion diced
  • 2 tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tbsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. sea salt
  • pepper to taste
  • ¼ cup pumpkin seeds
  • 1 bunch green onions
  • cilantro small handful
  • optional: goat cheese and 3 cups greens of choice
  1. Preheat oven to 385F and line a baking sheet with parchment paper.
  2. Add quinoa, water, and sea salt to a pot, stirring to combine. Bring to a boil then reduce to a simmer for 15 minutes, keeping covered. Remove from heat, fluff with a fork and let cool while squash cooks.
  3. Combine all remaining ingredients, except pumpkin seeds & goat cheese, in a mixing bowl until thoroughly coated.
  4. Spread in a single layer over the baking sheet.
  5. Bake for 20-30 minutes, until edges of the squash are browned and inside is soft.
  6. While squash is cooking, heat a frying pan over medium heat. Add pumpkin seeds and toast until browned and popping, stirring regularly. Remove from heat and set aside.
  7. Remove, top with pumpkin seeds, goat cheese, cilantro, green onions, and Ginger Lime Dressing and enjoy! Can serve over grain of choice or a bed of greens (or both!).

Recipe Notes

Top with this delicious Avocado Ginger Lime Salad Dressing!