Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Real Talk: If you can’t find delicata squash, which you can identify by its long oblong shape, pale yellow skin, and distinctive green stripes, that’s totally fine. Acorn or half of a butternut squash will work just great too. And here’s how to chop one up if you’ve never done it before.
Step 2
Preheat oven to 450°. Toss squash, shallots, 3 Tbsp. oil, and 2 tsp. chili powder on a rimmed baking sheet and roast until squash is browned and tender, 15–20 minutes.
Step 3
Meanwhile, combine beans and their liquid with remaining 3 Tbsp. oil and 2 tsp. chili powder in a medium skillet; bring to a boil over medium-high heat. Smash beans with a potato smasher, meat pounder, large spoon, or whatever you’ve got handy until mixture is all nicely smashed and smooth. Continue to cook until mixture is creamy, about 5 minutes.
Step 4
Spread bean mixture onto toast. Toss cabbage with 2 Tbsp. pickled pepper brine in a medium bowl. Pile on cabbage, avocado, salsa, and cilantro over bean mixture. Top with squash mixture and pickled peppers.
Step 5
Do Ahead: Squash can be roasted 1 day ahead; cover and chill. Bean mixture can be made 1 day ahead; cover and chill.
Your folders
skinnytaste.com
4.8
(28)
5 minutes
Your folders
skinnytaste.com
Your folders
parents.com
Your folders
thesuburbansoapbox.com
15 minutes
Your folders
skinnytaste.com
5.0
(14)
2 minutes
Your folders
thriftyfun.com
Your folders
skinnytaste.com
4.9
(12)
5 minutes
Your folders
foodnetwork.com
4.9
(19)
15 minutes
Your folders
tasteofhome.com
5 minutes
Your folders
thetipsyhousewife.org
Your folders
foodnetwork.com
4.4
(8)
35 minutes
Your folders
foodandwine.com
4.0
(2.0k)
Your folders
food.com
5.0
(2)
5 minutes
Your folders
foodnetwork.com
4.8
(46)
45 minutes
Your folders
tasteofhome.com
5.0
(1)
25 minutes
Your folders
theseoldcookbooks.com
10 minutes
Your folders
theseoldcookbooks.com
Your folders
prevention.com
Your folders
seriouseats.com