Whether you go gourmet or keep it classic, you can enjoy Flatbread Pizza without leaving your house! Use your own homemade dough (it’s easy!), or keep it quick with store-bought flatbread or naan, then pile on your favorite toppings.

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Flatbread pizza, two ways (or come up with your own!)

The beauty of pizza is that there are endless topping options. And that’s true of flatbread pizza too!

I’ve put together recipes for a pesto flatbread pizza and a Margherita flatbread pizza, but you can put your own spin on this recipe too.

Here’s what makes it a favorite:

• Dinner or an Appetizer. These easy flatbread pizzas work as a weeknight dinner, but their size makes an excellent appetizer too because you can cut them into rectangles perfect for snapping up from a snack table.
• Faster Than Pizza. Homemade pizza is fast, but flatbread pizza is even faster thanks to their smaller size. Depending on the type of crust you use, dinner can be on the table in less than 20 minutes. 
• One Crust to Rule Them All. You’ll recognize my Whole Wheat Pizza Dough from my Buffalo Chicken Pizza, Burrata Pizza, Ricotta Pizza, and well, pretty much all of my other pizza recipes aside from Naan Pizza and Pita Pizza. I like to make a big batch of this dough, divide it up, freeze it, and use it whenever the pizza craving strikes.

How to Make Flatbread Pizza

Prepare. Position a rack in the upper third of the oven and preheat to 450 degrees F.

Shape the Dough. Divide it into two portions and shape both into ovals, then place them on a parchment-lined baking sheet.

Or Oil the Pre-Baked Flatbread. Brush both sides with oil and place them on a parchment-lined baking sheet.

Top Them. Add the sauces, cheeses, and all of the toppings except the basil and balsamic glaze.

Cook. Bake the flatbread pizzas until the crust is golden and lightly crisp, then add the basil and balsamic glaze. Rest, then slice, serve, and ENJOY!

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Flatbread Pizza

Flatbread pizza recipes, both Margherita flatbread pizza and pesto! You'll love this quick, easy, and homemade pizza recipe.

Course Appetizer, Dinner

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 flatbreads (8 slices each)

Calories 147kcal

Author Erin Clarke / Well Plated

Ingredients

For the Flatbread Crust:

• 1 crust Whole Wheat Pizza Dough* divided, 2 storebought single-serving pizza doughs, or precooked storebought flatbreads or naan*

Toppings – Margherita Variation:

• ½ cup prepared tomato pizza sauce
• 6 ounces shredded mozzarella cheese heaping 3/4 cup
• 2 tablespoons grated Parmesan
• 1 tablespoon extra-virgin olive oil
• Fresh basil leaves roughly torn
• Balsamic Glaze optional (see notes)

Toppings – Pesto Variation:

• ⅓ cup Basil Pesto or prepared pesto of choice
• 3 ounces shredded mozzarella cheese heaping 2/3 cup
• 3 ounces crumbled goat cheese about 1/2 cup
• 1 cup cherry tomatoes halved
• Chopped fresh basil
• Balsamic Glaze optional (see notes)

Instructions

• Place a rack in the upper third of your oven and preheat the oven to 450°F. Line a large baking sheet with parchment paper.
• IF MAKING THE DOUGH FROM SCRATCH: Prepare the dough (if making a full batch of Whole Wheat Pizza Dough, save half of it for later). Divide the remaining dough into two portions. Place the first piece of dough on a lightly floured surface, then stretch or roll it gently into a 1/4-inch thick oval (don’t worry about the shape being perfect). If the dough springs back as you are rolling, allow it to rest a few minutes, then continue. Transfer the dough to one side of the prepared baking sheet, then repeat with the second dough, placing it beside the first.
• IF USING STOREBOUGHT PRE-COOKED FLATBREAD: Lightly brush both sides of the flatbreads with olive oil, then place on a parchment-lined baking sheet.
• FOR THE MARGHERITA: Top the crusts with an even layer of the tomato sauce (leave a thin border uncovered all the way around), mozzarella, and Parmesan. Drizzle with the oil, dividing the ingredients evenly between the two crusts.
  
• FOR THE PESTO: Top with the pesto sauce (leave a thin border uncovered all the way around—it will be a thin layer), mozzarella, and goat cheese. Arrange the cherry tomato halves on top.
  
• Bake the flatbreads for 12-15 minutes, until the crust is golden and lightly crisp, roasting the pan 180 degrees halfway through. Sprinkle with fresh basil and drizzle with balsamic glaze (if desired). Let rest a minute or two, then slice and serve.
  

Video

Notes

• *Whole Wheat Pizza Dough recipe yields dough for 2 full size pizzas (ones that are each roughly 11×14-inches), or 4 flatbreads. Use half of the batch to make 2 flatbreads as the recipe as written (freeze the second half), or double the toppings here and make 4 flatbreads.
• *Instead of making your own dough, you can also use 2 personal-sized pizza doughs from the grocery store or a local pizza place.
• TO MAKE BALSAMIC GLAZE: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
• TOPPINGS: Have fun here! The key is not to over do it or the flatbreads will be soggy. I recommend about 1/2 cup max of toppings.
• TO STORE: Leftover flatbread pizza can be wrapped in foil or refrigerated in an airtight container for up to 3 days.
• TO REHEAT: For best results, warm in a 450°F oven until heated through. (Use a pizza stone if you have one.) The microwave also works, but your pizza won’t be as crisp.
• TO FREEZE: Store leftovers in the freezer for up to 3 months. Reheat from frozen as directed above until heated through, adding a few extra minutes to the cooking time to account for the pizza starting frozen.

Nutrition

Serving: 1slice (of 16) | Calories: 147kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 0.3mg

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The next time you are tasked with feeding a large group, might I suggest a triple batch of Taco Soup? It’s an easy, delicious, and quick budget meal everyone will love!

A budget-friendly dinner done in just 10 minutes!

I’m not precisely sure what it is about many Mexican-inspired recipes that allow them to taste so good for so little dinero, but this easy taco soup is the concept incarnate.

A mere read of the ingredients—white beans, corn, tomatoes, and spices—may leave you skeptical, but trust me, it is excellent!

This taco soup boasts a tantalizing Southwest flavor (like this Crockpot Chicken Enchilada Soup), and the lovely contrast of the creamy beans with the crunchy chips pleases with every bite.

While this taco soup is by no means comparable to a truly authentic Mexican recipe or a stew that has been simmering on the stove all day, when you are looking for a quick, healthy, and tasty meal, it is hard to find a recipe better suited for the task (although, this Vegetarian Chili is equally as wonderful).

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• White Beans. Packed with protein and loaded with fiber, the white beans make this easy taco soup filling and satisfying. (They’re also my secret ingredient in this Mexican-inspired Breakfast Quesadilla.)
• Diced Tomatoes. Lend this simple soup bold and robust tomato flavor. Try fire-roasted tomatoes for a little extra heat and depth if you’d like some extra pizzaz.
• Mexican Corn. While fresh or frozen corn is usually my preference (like in this Grilled Corn Salad), in this case, canned Mexican corn is a great option since it contributes tons of extra flavor without needing to spend extra cash.
• Water. When preparing soup on a budget, water is the obvious choice for a cooking liquid because it’s FREE. Plus it’s calorie-free and sodium-free too!.
• Parsley. Adds color and freshness.
• Spices. Other taco soups often call for a packet of taco seasoning or ranch powder. While delicious, they’re often packed with sodium. Instead, this recipe calls for a homemade spice blend of cumin, chili powder, oregano, garlic powder, and onion powder.

Recipe Variations

• Taco Soup with Ground Beef or Turkey. If you like, you can sauté lean ground beef or ground turkey on the side, pat it dry, then stir it into the soup at the end. (Or try this Healthy Turkey Chili.)
• Taco Soup with Chicken. Stir in some cooked, shredded chicken to the soup while it simmers. Here’s How to Cook Shredded Chicken.
• Taco Soup with Black Beans. Swap the white beans for black beans.

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Taco Soup

An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. It's ready in just 10 minutes!

Course Soup

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cans Great Northern Beans (14-ounce cans) rinsed and drained
• 1  can diced tomatoes in their juices (28 ounces)
• 1 can Mexican-style corn (14 ounces) drained
• 1 cup water
• 2 tablespoons chili powder
• 2 teaspoons dried parsley flakes
• 2 teaspoons ground cumin
• ¾ teaspoon dried oregano
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• Toppings: Crushed tortilla chips freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado

Instructions

• Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
  
• Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
  

Video

Notes

• TO STORE: This easy taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
• TO FREEZE: Store easy taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
• TO REHEAT: Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.

Nutrition

Serving: 1(of 6) without toppings | Calories: 81kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg

Creamy Spinach Pasta is a 20-minute dinner that’s jam-packed with FLAVOR. Pasta with garlicky sauce, freshly grated Parmesan, sweet sun-dried tomatoes, and a peppy squeeze of lemon to bring it all together, spinach has never tasted so good!

Why You’ll Love This Creamy Spinach Pasta Recipe

• The Best Way to Eat Spinach. If spinach is a no-go for you or the picky eaters in your family, the solution is to toss it with pasta and a rich, creamy sauce. This spinach pasta recipe makes this humble veggie something you’ll eat with gusto.
• Rich and Creamy, But Not Heavy. The creamy sauce is decadent, with Chicken Broccoli Alfredo vibes, but surprise: it’s lighter than you think! Instead of using heavy cream or even half-and-half, I swap in reduced-fat evaporated milk, which gets its thick, creamy texture by removing some of the water from milk. 
• A Weeknight Winner. 20 minutes! Need I say more? And yes, that includes the prep time. Like Mushroom Pasta and Broccoli Pasta, this is the kind of dinner we all need for those busy weeknights when we JUST. CAN. NOT. with cooking.
• Options: You Have Them. Make it a meal! Make it a side! Or stretch it out for a second day (or leftover lunches) by adding Baked Chicken Breast or Sautéed Mushrooms.

How to Make Spinach Pasta

The Ingredients

• Pasta. Penne and rotini are fabulous for hanging onto creamy pasta sauces; I like to use whole wheat, not just to work in some extra nutrients, but because I appreciate the mildly nutty flavor.
• Unsalted Butter. This adds richness to the sauce.
• Garlic. FOUR cloves to keep the cream sauce from falling flat in the flavor department.
• Seasonings. Italian seasoning to give us the herbs we need, plus salt and pepper.
• All-Purpose Flour. To thicken the sauce.
• Reduced-Fat Evaporated Milk. Friends, make sure you’re grabbing evaporated milk and not condensed—it sounds so similar, but condensed milk is syrupy sweet.
• Grated Parmesan Cheese. Freshly grated off the block.
• Baby Spinach. Baby spinach has a milder flavor than the large spinach leaves sold in bunches. It also wilts more quickly into this spinach pasta recipe.
• Sun-Dried Tomatoes. These add umami, a nice textural contrast, and some natural sweetness. If you use dry-packed tomatoes and they seem a little tough, you can soak them in warm water to soften them up.
• Lemon Juice. Freshly squeezed, please. Bottled has a flat, lackluster flavor because it has oxidized.
• Fresh Parsley. Or basil. This adds some fresh, vibrant flavor.

The Directions

1. Get Started. Cook the pasta to al dente and reserve a cup of the cooking water. Start sauteeing.

2. Add the Flour. Whisk it in and keep at it until the flour dissolves and the mixture darkens a bit.

3. Make It Saucy. Slowly whisk in the milk and bring to a simmer. Continue to simmer for about 3 minutes, or until the sauce thickens a bit, then reduce the heat to low and stir in the Parm.

4. Make It Green. Add the spinach a handful at a time, stirring until it wilts.

5. Add the Sun-Dried Tomatoes. Now we’re talkin’!

6. Finish. Stir in the pasta and lemon juice. Add the reserved cooking liquid if necessary to adjust the consistency. Season to taste, add the fresh herbs, plate, and ENJOY!

What to Serve with Spinach Pasta

• Chicken. Stir it into the pasta after it’s done cooking, add slices on top of the pasta after it’s plated, or serve it alongside your spinach pasta. It’s all good! Try this Grilled Chicken Breast or Breaded Chicken Breast.
• Salad. This Italian Chopped Salad is my absolute fave for pairing with Italian-inspired dishes.
• Bread. Because you’ll want to soak up every last bit of sauce from your plate. Try this No Knead Focaccia.
• Veggies. Roasted Mushrooms would be perfect!

Recipe Tips and Tricks

• Grate Your Own Parm. I know, if you’re a regular here, I sound like a broken record, but it’s true: pre-grated Parmesan cheese just doesn’t melt smoothly into sauces. You really need to grate your own Parmesan from the block (or find a grocery store that does it for you). 
• Reserve the Pasta Cooking Liquid. Write a note on your hand like you used to do in middle school if you think you’re going to forget. Tap water just doesn’t perform the same way because it doesn’t have the added starch from the pasta.
• Use Bronze Die Cut Pasta for an Upgrade. Pasta that’s cut with bronze dies has a different texture and mouthfeel—it’s also better at “grabbing” sauces. It’s not a must, but it really does elevate pasta dishes, especially simple ones like this spinach pasta.

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Spinach Pasta

This creamy spinach pasta recipe is garlicky, lemony, and sun-dried tomatoes make it extra delish. Bonus: It's an easy 20-minute dinner!

Course Dinner, Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 419kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces whole wheat penne rotini, or pasta shape of choice
• 3 tablespoons unsalted butter
• 4 cloves garlic minced about 4 teaspoons
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 (12-ounce) can reduced-fat evaporated milk
• ⅓ cup freshly grated Parmesan cheese plus additional for serving
• 2 cups baby spinach roughly torn or chopped
• ⅓ cup diced sun-dried tomatoes
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley or basil

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta water (don’t forget!), then drain and set aside.
• Meanwhile, melt the butter in a Dutch oven or similar large, deep pot over medium heat. Once it melts, stir in the garlic, Italian seasoning, salt, and pepper.
  
• Sprinkle the flour over the top. Cook, stirring constantly, for 1 to 2 minutes, until the white bits of flour completely disappear and the mixture looks dark golden.
  
• Slowly pour in the milk, pausing to whisk as you go to dissolve any lumps. Bring to a steady simmer. Let simmer, stirring often and scraping a wooden spoon along the bottom of the pot to keep the sauce from sticking, until the sauce is reduced, about 3 minutes.
  
• Reduce the heat to low. Stir in the Parmesan until smooth.
  
• Add the spinach a handful at a time, stirring until it wilts. Stir in the sun-dried tomatoes. If your pasta is not ready yet, turn off the heat.
  
• As soon as you drain the pasta, add it to the sauce and squeeze the lemon juice over the top. Stir gently to combine. If the sauce is too thick, add the reserved pasta water as needed to loosen it. Taste and adjust seasoning as desired. Sprinkle with the parsley. Serve hot, with additional Parmesan sprinkled on top.

Video

Notes

• TO STORE: Store leftover spinach pasta in an airtight container in the refrigerator for up to 4 days.
• TO REHEAT: Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth. 
• TO FREEZE: This recipe is best enjoyed fresh, as the pasta will become soft after freezing and thawing. That said, if this doesn’t bother you, you can freeze in an airtight container or freezer bag for up to 3 months.

Nutrition

Serving: 1(of 4) | Calories: 419kcal | Carbohydrates: 55g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Potassium: 455mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2.005IU | Vitamin C: 13mg | Calcium: 142mg | Iron: 2mg

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Hi, Future You here, reporting in to thank you in advance for stocking your freezer with this Breakfast Quesadilla! Vegetarian, filling, and freezer-friendly, this make-ahead breakfast is ideal for busy weekday mornings and a sunny, healthy way to jump-start your day.

While I can’t say I’ve progressed in *every* area since high school, in the breakfast department, I’ve made serious life improvements.

Back then, most of my mornings began with a two-pack of frosted Pop-Tarts, eaten cold right out of the foil packet on the way to school.

It’s little surprise that I was ravenous by lunch. I want to reach back in time and hand that girl a bag of Protein Balls.

For both kids and adults, a key to staying full and happy all morning is a breakfast that’s:

• High in protein and fiber
• AND low in added sugar.

Both are critical qualities missing in the majority of pre-packed breakfast items.

My quest for healthy breakfasts that satisfy but still offer the convenience of pre-packed items led me to today’s make-ahead breakfast quesadilla recipe. Egg Muffins and Breakfast Burritos are other reader-favorite make-ahead breakfast options.

Meal Prep Breakfast Quesadillas

This easy breakfast quesadilla hack came about one weekend when I’d made an aggressively large batch of breakfast quesadillas right before heading out of town.

Rather than let them spoil, I decided to see what would happen if I tried to freeze the leftovers.

Guess what? If you’ve ever wondered if you can freeze a quesadilla, the answer is YES!

You can make as much of the scrambled egg quesadilla filling as you like, stuff the tortillas, then wrap them individually in plastic and freeze.

To reheat, pop them in the microwave from frozen (like these French Toast Sticks) if you are in a hurry, or let them thaw overnight in the refrigerator and brown them lightly on the stovetop in the morning.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Eggs. A nutritional powerhouse. Eggs are an excellent protein source. Plus, eating two eggs for breakfast provides your body with 82% of its daily vitamin D requirement! (See more about the health benefits of eggs here.)
• Spinach. If you don’t have spinach, swap for another fresh green of your choice. Kale, chard, or collard greens would all work nicely in this breakfast quesadilla recipe.
• Cheese. Choose a soft melting cheese like cheddar, pepper jack, mozzarella, or Swiss. The cheese acts as the glue to bind everything together once the quesadillas are cooked, and the addition of some fat makes the quesadillas taste satisfying.
• White Beans. Give the filling some added texture, protein, and fiber. My favorite beans to use in a breakfast quesadilla are cannellini, Great Northern, or white kidney.
• Tortillas. I like to use wheat tortillas to sneak in some whole grain goodness into this recipe.

How to Make Breakfast Quesadillas

Beat. Whisk together the eggs, milk, and seasoning. Set aside.

Cook and Scramble. Saute the spinach. Add the beans and eggs.

Assemble. Fill the breakfast quesadillas. Cook immediately on the stove or freeze for later. ENJOY!

A Few Variations to Try

• Breakfast Quesadillas with Meat. If you care to throw in a handful of diced bacon, ham, or a little chicken or turkey sausage, that certainly would be delicious too.
• Breakfast Quesadillas with Salsa. Add a spoonful of your favorite salsa to the quesadilla for a fun, flavorful twist.

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Breakfast Quesadilla

A vegetarian breakfast quesadilla recipe with eggs, spinach, cheese, and white beans. Healthy and easy to make for meal prep!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 quesadillas

Calories 373kcal

Author Erin Clarke / Well Plated

Ingredients

• 10 large eggs
• 1 tablespoon milk
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• ½ tablespoon extra-virgin olive oil
• 5 cups lightly packed fresh spinach roughly torn or chopped (about 4 ounces)
• 1 can reduced-sodium white beans (15 ounces) , such as cannellini, Great Northern, or white kidney, rinsed and drained (I typically use cannellini)
• 1 ½ cups freshly grated cheese such as cheddar, Swiss, mozzarella, or another similar melty cheese; I love sharp white cheddar (about 5 ounces)
• 8 whole wheat tortillas medium taco size, about 7 inches

Instructions

• In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Set aside.
• Add the olive oil to a large nonstick skillet over medium heat until it is hot and shimmers. Swirl to coat the pan, then add the spinach and cook, stirring often, until it begins to wilt, about 1 minute. Add the beans, reduce the heat to medium low, then carefully pour in the eggs. With a rubber spatula, cook the eggs low and slow, using the spatula to move them around the pan often. Continue cooking until the eggs are scrambled and just set, about 5 minutes. Taste and season with additional salt or pepper as desired. Remove from the heat. (If freezing the quesadillas, let the filling cool completely.)
• Assemble the quesadillas by sprinkling a tortilla with one-eighth of the shredded cheese, leaving a small border all the way around the edge. Spoon one-eighth of the egg mixture on top, then fold the tortilla in half. Repeat with the remaining tortillas.

To Cook Immediately

• Carefully wipe out the skillet. Increase the heat to medium and lightly coat the skillet with nonstick spray (or brush with a bit of additional olive oil). Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5 to 6 minutes total. Cut into wedges and serve warm.

To Freeze

• Let the egg filling cool completely to room temperature. Once cooled, form the quesadillas as directed above, then wrap each assembled quesadilla individually in plastic wrap. Arrange the quesadillas in a single layer on a baking sheet or similar flat surface that will fit in your freezer. Place the sheet in the freezer until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months. To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.

Video

Notes

• To Store. Store the egg filling separately in the refrigerator for up to 3 days, then assemble the quesadillas just before cooking. I do not recommend storing assembled quesadillas in the refrigerator, as the tortillas can become mushy.
• To Freeze. See above for directions on freezing the quesadillas. More tips and tricks are also included in the main post.
• To Reheat. To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.

Nutrition

Serving: 1quesadilla | Calories: 373kcal | Carbohydrates: 36g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 227mg | Potassium: 457mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2272IU | Vitamin C: 5mg | Calcium: 327mg | Iron: 4mg

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With a creamy lime dressing, tender roasted sweet potatoes and black beans, this easy Mexican Salad recipe is the healthy salad of my dreams!

A meal prep salad with Tex-Mex flair.

Crisp, flavorful, and filling, this easy Mexican salad recipe is the perfect blend of textures and flavor (like this Mexican Pasta Salad).

• From the creamy black beans to the tender, spiced sweet potatoes, this salad is packed to the brim with exceptionally delicious ingredients.
• Once you’ve prepped this healthy Mexican salad, it’s an easy and delicious on-demand meal (much like my Roasted Vegetable Salad). I’ve included tips for prepping the salad in advance below, including how to make this a jarred salad for lunch.
• This modern take on a traditional Mexican salad keeps core Tex-Mex flavors and ingredients but gives them a wholesome spin (like this popular Taco Skillet). It’s packed with good-for-you ingredients that will help keep you satisfied for longer.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

For the Salad:

• Pepitas. Contribute a satisfying crunch.
• Sweet Potatoes. Sweet potatoes keep this salad filling and satisfying while adding a lovely sweetness to contrast the spicy notes of this salad.
• Spices. A traditional blend of Southwest flavors, including cumin and chili powder, perfectly seasons the sweet potatoes. (I use a similar seasoning for this Sweet Potato Black Bean Salad.)
• Romaine. My pick for a hearty salad green that won’t overpower the other ingredients. You can swap the romaine for a different salad green of your choice.
• Black Beans. Lends this vegetarian Mexican salad (and this Black Bean Corn Salad) plenty of plant-based protein.
• Tomatoes. For color, moisture, and traditional Mexican flair.
• Jalapeño. Kick up the heat.
• Cilantro. For freshness and authentic Mexican flavor.

For the Dressing:

• Greek Yogurt. Helps make the dressing creamy and tangy.
• Lime Juice. For acidity and brightness.
• Garlic + Spices. A bit of garlic and cumin adds depth.

How to Make Mexican Salad

Toast the Pepitas. Don’t let them burn!

Roast the Potatoes. While they roast, you can wash and chop the other Mexican salad vegetables.

Prepare the Dressing. Adjust the seasonings as needed.

Combine the Lettuce and Dressing. Make sure it’s evenly moistened.

Add the Remaining Ingredients. Toss to coat, top with tortilla chips, and ENJOY!

Meal Prep Options

• Assemble, But Don’t Dress. You can prep all the ingredients (except the tortilla chips) and keep them separate or mixed together. Prepare the dressing, but leave it off the Mexican salad for now. I recommend waiting to add the dressing until a few hours before you serve it and waiting to add the tortilla chips until just before serving so they stay crunchy.
• Prep the Pepitas and Potatoes. Just toast your pepitas and roast the sweet potatoes ahead of time. Store the sweet potatoes in the refrigerator for up to 3 days and pepitas at room temperature. Having these two ingredients ready cuts down the prep time for nights when you’re in a hurry.
• Mason Jar Salad. For a Mexican salad jar, prepare all ingredients, but do not add the dressing or tortilla chips. Add the dressing to the bottom of a large container or individual mason jars, then layer the salad ingredients on top. Place your desired amount of tortilla chips in a ziptop bag, and store outside of the refrigerator until serving. When ready to enjoy your Mexican salad jar, shake up the prepared container to toss the ingredients with the dressing. Sprinkle with your tortilla chips, and enjoy!

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Mexican Salad

The BEST Mexican salad! This easy Mexican salad with creamy lime dressing and sweet potatoes is healthy, vegetarian, and versatile.

Course Dinner, Main Course, Salad, Side Dish

Cuisine Mexican

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings (as a side) or 4 (as a main)

Calories 262kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salad:

• ¼ cup raw pepitas
• 2 medium sweet potatoes peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted)
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon ground chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 large head romaine lettuce chopped (about 6 cups)
• 1 pint cherry tomatoes halved
• 1 can reduced-sodium black beans (15 ounces) drained and rinsed
• 1 small jalapeño* thinly sliced (about ¼ cup)
• 1 small bunch radishes thinly sliced (about 1 cup)
• ¼ cup chopped cilantro packed
• Crumbled feta cheese or goat cheese, or queso fresco (optional, for serving)
• Tortilla strips or crushed chips (optional, for serving)
• Sliced avocado (optional, for serving)

For the Dressing:**

• ⅔ cup nonfat plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• Zest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice)
• 1 clove minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin

Instructions

• Preheat the oven to 325°F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450°F.
  
• On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
  
• Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—its flavor will mellow once tossed with the other ingredients.
  
• In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
  
• Add the sweet potatoes, beans, jalapeño, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.
  

Video

Notes

• *JALAPEÑO NOTE: For a more mild salad, you can remove the seeds and membrane from the pepper if desired. You may also omit the jalapeno entirely if you’re particularly sensitive to spicy foods.
• **DRESSING NOTE: This recipe yields about 3/4 cup of dressing. Leftover dressing can be refrigerated for up to 3 days in an airtight storage container.
• MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad instead; omit the cheese.
• TO STORE: Mexican salad may be kept in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container, and keep your tortilla chips outside of the refrigerator to keep crisp.
• TO MAKE AHEAD: You can prep all the ingredients for the salad (except the tortilla chips) and keep them separate or mix them together. Prepare the dressing, but store it separately from the Mexican salad ingredients. I recommend waiting to add the creamy cilantro lime dressing until a few hours before you serve it and waiting to add the tortilla chips until immediately before serving, so they stay crunchy.
• See the full blog post above for more tips on making this Mexican salad for meal prep!

Nutrition

Serving: 1(of 6); about 2.75 cups without optional toppings | Calories: 262kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 1mg | Potassium: 760mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11718IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 3mg

What to Serve With Mexican Salad

• Chicken. Whether you add it to your salad or enjoy it on the side, this Crockpot Mexican Chicken is a delicious option.
• Tacos. Pair this salad with Shrimp Tacos or Tempeh Tacos for a hearty meal.
• Cornbread. Mexican Cornbread or Jalapeno Cornbread would be tasty with this salad.
• Margaritas. Treat yourself to this Spicy Margarita Recipe or keep it light with a Skinny Margarita.

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Stuffed Portobello Mushrooms are a classic vegetarian dinner, but one that EVERYONE will love! These portobello mushrooms are stuffed with creamy goat cheese, sun-dried tomatoes, hearty white beans, and plenty of Parm! Done in just 30 minutes, this recipe works as a main dish or as a side.

A modern take on a vegetarian favorite.

For a long time, portobello mushrooms were hyped up as the vegetarian version of steak.

My hot take is: steak is steak. Portobello mushrooms shine on their own without needing any comparisons, and these stuffed portobello mushrooms are the perfect showcase for them.

• Like my Grilled Portobello Mushrooms, this is a recipe where you will appreciate the meatiness of this mushroom. No, it’s not Air Fryer Steak, but it really is satisfying in a way you just don’t get with other veggies.
• A simple balsamic vinegar mixture makes the mushrooms extra flavorful, so they’re not just the vessel for cheesy goodness (more on that later!), but scrumptious in their own right.
• That big hollow center gives us lots of room for an epic cheesy, bean-y spinach filling. A lot of stuffed portobello mushroom recipes are just cheese, spinach, and maybe some breadcrumbs, but my version has cannellini beans too, which make the filling more substantive (and less likely to run all over your plate when you cut into the mushrooms).

Even though Ben was a little (okay, a lot) skeptical about having mushrooms as a main dish for dinner, all it took was one bite to sell him on the idea. Victory!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some of the highlights.

• Portobello Mushrooms. You’ll remove the stem and take out the gills. The gills are perfectly edible, but they’ll turn the filling a dingy shade of gray, which isn’t exactly appetizing!
• Balsamic Vinegar. Balsamic and mushrooms are a natural pairing. It’s richer and sweeter than other vinegars.
• Shallot and Garlic. Without these, the filling would be one-note. These add lots of depth. Yellow onion is the best substitute for shallots if you can’t find them.
• Dried Rosemary. Thyme or sage would also work.
• Baby Spinach. It looks like a lot, but it wilts down into practically nothing!
• Cannellini Beans. Because these beans are so creamy, they don’t ruin the vibe of the cheesy filling. 
• Goat Cheese. YAAAAS. It makes the filling creamy without the need to fuss with an actual cream sauce. If you’re not a goat cheese fan, you can swap in ricotta. 
• Sun-Dried Tomatoes. These cut some of the richness of the filling with their sweet-tart-bright flavor.
• Parmesan. For the best flavor and melt, grate your own off a block.
• Fresh Basil. Parsley would also work, but basil and sun-dried tomatoes are the real dynamic duo.
• Panko Breadcrumbs. For some crispy-crunch on the top. I don’t recommend substituting regular store-bought breadcrumbs, which are kind of like sawdust in terms of flavor and texture. Instead, toast a slice of bread and blitz it in your food processor.

A Few Variation Ideas

• Make It an Appetizer. Use the same filling, but swap in cremini mushrooms. Follow the instructions from my Sausage Stuffed Mushrooms or Crab Stuffed Mushrooms.
• Swap in Kale or Chard. Kale is heartier and has more texture than silky wilted spinach, while chard has a subtle bitterness to it. (The chard stems can be sautéed with the shallot and added to the filling.)
• Vegan Stuffed Mushrooms. Use vegan ricotta and vegan Parmesan. Easy!

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Stuffed Portobello Mushrooms

Creamy goat cheese, white beans, spinach, and sun-dried tomatoes make these stuffed portobello mushrooms unlike any you've ever tried. The best ever!

Course Main Course, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 as a main dish, 4 as a side

Calories 688kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 large portobello mushrooms stems removed
• 3 tablespoons extra-virgin olive oil divided
• 1 tablespoon balsamic vinegar
• ½ teaspoon kosher salt divided
• ½ teaspoon ground black pepper divided
• 1 medium shallot finely chopped or ½ small yellow onion
• 2 cloves cloves minced
• ¼ teaspoon dried rosemary
• 5 ounces baby spinach about 5 packed cups
• 1 ½ cups cooked cannellini beans rinsed and drained if canned
• 4 ounces goat cheese
• 3 tablespoons chopped oil-packed sun-dried tomatoes drain and pat dry before measuring
• 4 tablespoons Parmesan divided
• 2 tablespoons chopped fresh basil plus additional for garnish
• 2 tablespoons panko breadcrumbs

Instructions

• Place a rack in the center of your oven and preheat to 400°F Line a rimmed baking sheet with parchment paper.
• With a small spoon, gently scrape away and discard the mushroom gills. In a small bowl whisk together 2 tablespoons of the oil, the balsamic vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Arrange the mushrooms on the prepared baking sheet and brush both sides with the mixture. Turn stem-side down. Roast for 15 minutes while you prepare the filling.
  
• Warm the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook until softened, 2 to 3 minutes.
• Reduce the heat to low. Stir in the garlic and rosemary and cook until the garlic is fragrant, about 30 seconds.
• Add the spinach by big handfuls, stirring as you go so it cooks down. Continue to stir until it is completely wilted, about 2 minutes.
  
• Turn off the heat. Add the white beans, then crumble the goat cheese over the top. Add the sun-dried tomatoes, 2 tablespoons of the Parmesan, the basil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Stir until the goat cheese melts slightly and everything is nicely combined. Taste and adjust seasoning.
  
• Turn the mushrooms stem-side up. Divide the filling evenly among the caps, mounding it on top. In a small bowl stir together the panko and remaining 2 tablespoons Parmesan. Sprinkle all over the top of the mushrooms. Mist the tops lightly with olive oil oil or nonstick spray.
  
• Return the pan to the oven and bake until the mushrooms are tender and the filling is heated through, about 10 minutes. To brown the top, turn the oven to broil for 2 to 3 minutes (keep an eye on them and don’t walk away!). Sprinkle with additional basil and serve warm.
  

Notes

• TO STORE: Transfer leftover stuffed portobello mushrooms to an airtight container and refrigerate for 3 to 4 days.
• TO REHEAT: Warm the mushrooms in the microwave or in a 350ºF oven until heated through.
• TO FREEZE: Freeze in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator and drain off any liquid before reheating.

Nutrition

Serving: 2mushrooms | Calories: 688kcal | Carbohydrates: 55g | Protein: 32g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 33mg | Potassium: 2081mg | Fiber: 13g | Sugar: 8g | Vitamin A: 7706IU | Vitamin C: 44mg | Calcium: 419mg | Iron: 9mg

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Nutty brown butter infused with fresh sage is all you need for the most perfect Butternut Squash Ravioli Sauce! Pair it with store-bought ravioli for a quick and easy dinner that tastes like it came from a restaurant.

A simple sauce to make your ravioli sing.

Making ravioli from scratch is a labor of love, and the kind of project I tackle once a year with my Italian in-laws.

Fortunately, we don’t need to roll up our sleeves to enjoy the deliciousness that is ravioli, thanks to the plethora of good-quality storebought options.

While there are endless varieties of refrigerated ravioli in grocery stores these days, butternut squash ravioli has my heart. I love the sweet, earthy flavor and creaminess of the filling. But: what’s the best sauce for butternut squash ravioli?! 

The answer is this sage brown butter sauce (also a hit with Sweet Potato Gnocchi). It’s nutty, sage is a perfect complement to butternut squash, and while super tasty, it still lets the ravioli filling be the star (my in-laws would approve).

In fact, brown butter sage is so fabulous with butternut squash, I use it in my Butternut Squash Pasta and Butternut Squash Risotto Recipe too!

My Tips for Making Brown Butter

The backbone of this butternut squash ravioli sauce is the brown butter. It’s easy to make, as long as you keep your eye on it. Sadly, there’s absolutely NO salvaging a pan of burnt brown butter! Follow these tips and you won’t go wrong.

• Use a GOOD Unsalted Butter. Opt for unsalted butter to have better control over the flavor of the finished sauce. And this is anecdotal, but I’ve found that higher-end butters (think: fancy European brands!) foam less when melted on the stovetop, which makes it easier to see when it browns.
• Choose a Light-Colored Pan. A light-colored pan, like stainless steel, lets you easily see the butter change from pale yellow to golden brown. 
• Stir Constantly. Keep the butter moving with a whisk as it melts and browns. This ensures even browning and prevents it from burning in spots. If the butter foams a lot, push the foam aside so you can see to the bottom of the pan to monitor the progress.
• Watch for the Golden Moment. Remove the butter from the heat as soon as it turns a deep golden brown and gives off a nutty aroma. If it starts to smell burnt, you’ve gone too far and have to begin again.

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Butternut Squash Ravioli Sauce

This easy sage brown butter sauce recipe is the best sauce for butternut squash ravioli! Pair with storebought ravioli for a restaurant quality meal.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 650kcal

Author Erin Clarke / Well Plated

Ingredients

• 16 ounces butternut squash ravioli I use Trader Joe’s
• ½ cup walnuts roughly chopped
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• ¼ teaspoon kosher salt plus additional for cooking the pasta
• ¼ teaspoon apple cider vinegar
• ¼ cup freshly grated Parmesan cheese plus additional for serving

Instructions

• Bring a large pot of well salted water to a boil. Cook the ravioli to just below al dente according to package instructions. It will cook a bit more in the butter sauce, so leave yourself some wiggle room.
• While the water boils, place the walnuts in a wide, dry skillet (I like stainless steal, ceramic, or another light-colored skillet for this recipe because it’s later to watch the butter brown later on). Heat over medium heat, stirring often, until the walnuts smell toasty, about 3 to 5 minutes. DO NOT WALK AWAY. I’m telling you, nuts love to burn. Immediately transfer to a bowl to stop their cooking.
  
• With a paper towel, carefully wipe out any remaining walnut “dust.” Set a paper towel-lined plate near the stove.
• Cut the butter into 4 pieces. Add to the skillet and heat over medium-high heat. Once the butter is almost melted, add the sage leaves and cook for 1 to 2 minutes, until they are crisp. With a slotted spoon, transfer the sage to the paper towel-lined plate.
  
• Grab a whisk. Continue heating the butter, whisking constantly to scrape up the toasty brown bits that will start collecting on the bottom. Be careful, the butter spatters. As soon as the butter smells nutty and some of the solids are the color of a pecan, remove it from the heat.
  
• Whisk in the salt and cider vinegar (the butter will sizzle and hiss).
• With a handled mesh strainer or spider (or a large slotted spoon) scoop the ravioli from the boiling water right into the skillet, gently shaking each spoonful so you don’t flood the butter with pasta water. Don’t worry if some of the water is clinging to it, this will actually help with the sauce. Gently stir to coat the ravioli with the butter, then sprinkle with the Parmesan, walnuts, and fried sage. Serve immediately, with additional Parmesan to taste.
  

Notes

• The nutritional information will vary depending on the brand of ravioli you use.
• TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days.
• TO REHEAT: Warm the ravioli and sauce in a skillet over medium heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 650kcal | Carbohydrates: 50g | Protein: 21g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Potassium: 81mg | Fiber: 4g | Sugar: 3g | Vitamin A: 582IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 12mg

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This creamy Butternut Squash Curry is a Thai-inspired red curry recipe made with tender squash, wilted spinach, and chickpeas for protein. It’s fragrant and flavorful, fantastic for warming you up and a total breeze to make!

Thai curry with some Well Plated tweaks.

While I can’t claim that this butternut squash curry (or my Green Curry or Massaman Curry) is 100% authentic, Ben and I did travel extensively in Thailand so I do know what the real deal tastes like—and I try to get as close as I can to that flavor with ingredients that are accessible to home cooks in the U.S.!

This squash curry follows in the footsteps of my Chickpea Curry and Pumpkin Curry. It replaces the usual meat or tofu with chickpeas and takes advantage of how beautifully the sweetness of winter squash works with warm curry flavors.

The sauce gets its aroma and flavor from an entire jar of red curry paste. We’re not playing around here! Don’t fret—red curry isn’t overly spicy. If you’re still nervous, start with Panang Curry, which is sweeter.

While this butternut squash curry recipe tastes amazing right away, curries are one of those magical recipes where a day or two in the refrigerator really brings all the flavors together. Don’t hesitate to meal prep this one for later in the week!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Butternut Squash. If you want to save a little prep time, a lot of grocery stores sell pre-cut butternut squash in the produce section. You could use frozen, but it tends to be a bit mushy, so it’s not my favorite.
• Shallot. Can’t find shallots? Yellow onion is the best substitute.
• Ginger and Garlic. Although the curry paste is full of aromatics, fresh ginger and garlic add some extra oomph.
• Thai Red Curry Paste. Be sure to use curry paste, not sauce! Paste is a concentrate that helps you build your own sauce.
• Cayenne Pepper. Feel free to adjust the amount to your liking.
• Light Coconut Milk. For a thicker and richer butternut squash curry, you can use full-fat coconut milk, or split the difference and use one can of light and one can of full-fat. 
• Chickpeas. Rinse these well to remove that canned bean flavor.
• Lime. Fresh lime juice perks up the flavor of this curry, punctuating it with a pop of acidity. It’s a must!
• Fish Sauce. Another essential! Fish sauce isn’t something you notice is there, but you do notice when it’s not there because it adds a lot of depth and umami. If you want to make a vegetarian butternut squash curry, you can swap in vegan fish sauce or soy sauce.
• Baby Spinach. This wilts into the curry. It’s optional, but it’s an easy way to up the veggies in this dish.
• Cilantro. Haters can skip it!

How to Make Butternut Squash Curry

Start the Squash. Heat the oil in a large pot set over medium heat and add the  squash, shallot, ginger, garlic, curry paste, and cayenne. Stir and cook, and keep cooking until the squash softens just a bit. 

Add the Chickpeas. Stir them in until they’re coated in all that red curry deliciousness.

Simmer. Pour in the coconut milk. Increase the heat, then once the liquid comes to a boil, reduce the heat to medium-low. Simmer for about 15 minutes, returning to stir the pot every so often. Keep simmering until the squash reaches your desired tenderness and the sauce thickens a bit.

Finish. Stir in the lime juice and fish sauce, then toss in the spinach a handful at a time and stir until it wilts. Add the cilantro, then give the curry a taste and adjust the seasonings as needed. Serve your butternut squash curry over rice with cilantro and lime wedges. ENJOY!

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Butternut Squash Curry

This easy butternut squash curry recipe is fragrant and flavorful thanks to the addition of Thai red curry paste. Perfect for a weeknight!

Course Dinner, Main Course

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 447kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small butternut squash cut into ½-inch dice, about 3 ½ cups
• 1 shallot finely chopped
• 1 tablespoon minced fresh ginger from about a 1-inch piece
• 3 garlic cloves minced
• 1 (4-ounce) jar Thai red curry paste
• ⅛ teaspoon cayenne pepper
• 2 (14-ounce) cans light coconut milk
• 2 teaspoons kosher salt plus additional to taste
• 1 (15-ounce) can reduced sodium chickpeas rinsed and drained
• Juice of 1 small lime about 1 ½ tablespoons, plus additional wedges for serving
• 2 teaspoons fish sauce
• 3 cups baby spinach roughly torn, optional
• ½ cup cilantro leaves and tender stems roughly chopped, plus additional for serving
• Cooked brown rice for serving

Instructions

• In a Dutch oven or similar large sturdy pot, heat the oil over medium heat. Add the squash, shallot, ginger, garlic, curry paste, and cayenne. Stir constantly to coat the vegetables with the spices, then continue to cook, stirring occasionally, until the squash just begins to soften but is still too al dente to eat, about 10 minutes.
  
• Stir in the chickpeas and salt and cook 2 minutes more, allowing the chickpeas to get nicely coated with the oil and spices.
  
• Stir in the coconut milk. Increase the heat to high and bring the mixture to a boil. Reduce to medium low, enough so that the surface of the entire pot bubbles steadily, but gently. Continue to simmer, string every few minutes, until the squash is very tender and the coconut milk has reduced somewhat, about 15 minutes more.
  
• Stir in the lime juice and fish sauce. If using spinach, stir it in a handful at a time, allowing it to wilt. Stir in the cilantro. Taste and adjust the seasoning as desired.
  
• Serve warm over rice, with additional fresh cilantro and lime wedges.

Notes

• TO STORE: Keep leftover butternut squash curry in an airtight container in the refrigerator for 3 to 4 days
• TO REHEAT: Warm in a pan over medium heat or reheat the curry in the microwave.
• TO FREEZE: I don’t recommend freezing curries made with coconut milk.

Nutrition

Serving: 1(of 4) | Calories: 447kcal | Carbohydrates: 47g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Potassium: 942mg | Fiber: 10g | Sugar: 7g | Vitamin A: 24837IU | Vitamin C: 48mg | Calcium: 192mg | Iron: 4mg

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