HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Spiced Squash (v)
Mexican Spiced Squash (v)

Mexican Spiced Squash (v)

with Avocado & Black Bean Salsa and Quinoa

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We love black beans for the drama that their jet-bead good looks can bring to a dish. But for less shallow reasons too! Simultaneously nutty and creamy, they're a good source of both protein and fibre and make a delicious addition to this zingy, Mexican-inspired dish of butternut squash, quinoa and avocado. Enjoy!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1.5 tsp

Mexican Spice

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

120 grams


2 unit(s)

Vine Tomatoes

1 unit(s)


1 unit(s)


1 tin(s)

Black Beans

1 bunch(es)


1 bunch(es)


1 pot(s)

Sour Cream


15 grams

Pumpkin Seeds

Not included in your delivery

500 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3644 kJ
Energy (kcal)871 kcal
Fat49.0 g
of which saturates16.0 g
Carbohydrate75 g
of which sugars21.0 g
Protein27 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Mixing Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve the butternut squash lengthways and scoop out the seeds (no need to peel). Chop it into 2cm cubes and place on a lightly oiled baking tray. Sprinkle over half the fajita seasoning and a pinch of salt. Toss to coat then spread out evenly and roast on the top shelf of your oven until charred at the edges, 30 mins. Turn halfway through cooking.


Put a large saucepan of water on to boil (amount specified in the ingredient list). When boiling, add the vegetable stock pot and stir to dissolve. Lower the heat to medium and add the quinoa. Cook uncovered, until the quinoa is tender and the seed has split, 11-12 mins. When done, drain in a sieve and leave to cool.


Chop the vine tomato into 1cm chunks. Pop in a mixing bowl and season with a pinch of salt. Halve the avocado lengthways and twist apart. Remove the stone and scoop out the flesh with a spoon. Chop the flesh into 1cm chunks and add to the tomato. Zest the lime. Mix half the zest into the salsa, along with a squeeze of lime juice. Mix well and set aside.


Drain the black beans in a colander and rinse under cold water. Add to the salsa. Pick the mint leaves from their stalks and finely chop (discard the stalks). Add half to the salsa. Roughly chop the coriander (stalks and all) and stir it in too. Add a pinch of the remaining fajita seasoning and the olive oil (amount specified in the ingredient list). Taste and adjust with salt, black pepper or more spice if you like it hot!


Mix the remaining chopped mint through the sour cream. Add a pinch of salt and set aside. Transfer the (now cooled) quinoa to a large bowl and add a squeeze of lime juice, the remaining zest and a pinch of fajita seasoning. Mix together and add salt to taste.


Stir half the salsa through the quinoa, then spoon the quinoa into deep bowls. Top with the butternut squash and the remaining salsa. Dollop on some sour cream and sprinkle over the pumpkin seeds. Enjoy!