Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a grill or prepare a fire for roasting to medium-high heat, then toss 2 pounds of butternut squash cubes, 1 medium red bell pepper, and 2 cups of fresh corn kernels with 2 tablespoons of olive oil, 0.5 teaspoon of smoked paprika, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of black pepper until evenly coated.

2. 2

   Place the seasoned vegetables directly on the grill grates or a cast-iron skillet over the fire, turning occasionally, and roast for 15-20 minutes, or until the squash is tender and slightly charred, then remove and set aside.

3. 3

   While the vegetables roast, prepare the smoked paprika-lime vinaigrette by whisking together 2 tablespoons of fresh lime juice, 1 tablespoon of maple syrup, 1 tablespoon of olive oil, 0.5 teaspoon of smoked paprika, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of black pepper in a small bowl until well combined.

4. 4

   In a large serving bowl, combine the fire-roasted butternut squash, red bell pepper, and corn with 1 can of rinsed and drained black beans and 0.5 medium finely diced red onion.

5. 5

   Pour the prepared smoked paprika-lime vinaigrette over the succotash mixture.

6. 6

   Gently toss all the ingredients until the vegetables and beans are thoroughly coated with the vinaigrette.

7. 7

   Stir in 0.25 cup of fresh chopped cilantro just before serving.