Butternut Squash, Black Beans, & Avocado Pitas

Ingredients

• Squash

  Winter, butternut, raw

  1 cup, cubes or 140g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Maple syrups

  1 tbsp or 20g

• Pita bread

  Whole-wheat

  4 pita, small or 112g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Lime juice

  Raw

  2 lime yields or 88g

• Nonfat greek yogurt

  Nonfat, plain

  4 tbsp or 60g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Pumpkin and squash seed kernels

  Seeds, dried

  1 tbsp or 8g

Directions

1. Preheat the oven to 400°F.
2. Toss the cubed butternut squash with olive oil, cumin, chili powder, maple syrup, and salt. Spread on a foil-lined baking sheet and roast for about 45 minutes until very tender. Mash slightly and set aside.
3. Place the pita breads on a baking sheet and bake for about 10 minutes until golden brown and crispy on the edges.
4. Toss the drained and rinsed black beans with half of the lime juice, a drizzle of olive oil, and a pinch of salt.
5. Whisk together the yogurt with the remaining lime juice and a pinch of salt. Add water if needed for a drizzling consistency.
6. On each toasted pita, spread the mashed butternut squash, black beans, and avocado slices.
7. Serve drizzled with lime yogurt and garnished with fresh chopped cilantro and pumpkin seeds.