Ingredients:

  • 1 medium Butternut Squash, peeled and diced into 1 cm cubes
  • 2 Tbsp Olive Oil, plus extra for finishing
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Chilli Powder or mild Chili Flakes
  • ½ tsp Sea Salt (for squash)
  • ¼ tsp Black Pepper
  • 4 Large Whole Wheat Pita Breads (cut in half)
  • 2 Tbsp Olive Oil (for pita)
  • Pinch of Sea Salt (for pita)
  • 1 can (400g / 14 oz) Black Beans, rinsed and drained
  • 2 Tbsp fresh Lime Juice
  • 2 Tbsp finely chopped Red Onion
  • 2 Tbsp chopped fresh Coriander (Cilantro)
  • ½ tsp Sea Salt (for beans)
  • 2 large, ripe Avocados
  • 2 Tbsp Plain Greek Yoghurt or Sour Cream
  • 1 Tbsp fresh Lime Juice (for crema)
  • ¼ tsp Sea Salt (for crema)
  • 1-2 Tbsp Hot Sauce OR Chipotle in Adobo paste (optional)
  • Extra fresh Coriander (Cilantro) for garnish

Instructions:

  1. Preheat oven to 200°C / 400°F. Line a large, rimmed baking sheet with parchment paper.
  2. In a mixing bowl, combine the diced butternut squash with the 2 Tbsp olive oil, cumin, smoked paprika, chilli powder, salt, and pepper. Toss thoroughly until everything is evenly coated.
  3. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring halfway through, until the squash is fork-tender and lightly caramelised around the edges. Set aside.
  4. While the squash is roasting, prepare the pita. Slice the 4 pitas in half horizontally. Brush or spray both sides lightly with olive oil and sprinkle with salt. Place them on a separate baking sheet for the last 8-10 minutes of the squash cooking time, or until deeply golden brown and crisp. Remove and set aside.
  5. In a medium bowl, combine the rinsed black beans, lime juice, red onion, and salt. Use a fork or potato masher to lightly mash about two-thirds of the beans, leaving the remaining third whole for texture. Stir in the chopped coriander.
  6. In a food processor or blender, combine the avocado flesh, Greek yoghurt/sour cream, 1 Tbsp lime juice, and salt. Blend until completely smooth and creamy. Stir in the hot sauce or chipotle paste if using. Transfer the Zesty Avocado Crema to a serving bowl.
  7. Assembly: Place the eight crisp pita halves on serving plates. Generously spread the black bean mash onto the pita base.
  8. Spoon the roasted butternut squash over the black bean layer. Drizzle or dollop the Zesty Avocado Crema over the top. Garnish with fresh coriander and serve immediately with extra lime wedges.