- 1 butternut squash, split vertically and seeds removed
- extra-virgin olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- kosher salt, to taste
- 1 tablespoon maple syrup
- 4 pita breads (6-inch)
- 1 can black beans, rinsed and drained
- juice from 2 limes, divided
- 1/4 cup greek yogurt
- 2 avocados, sliced
- garnish: chopped cilantro and toasted pumpkin seeds
- Preheat oven to 400 degrees. Brush butternut squash halves with olive oil, and place flesh side down on a foil-lined baking sheet. Roast until very tender when pierced with a fork, about 45 minutes. Set aside to let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, and salt.
- Place pita breads on a baking sheet and bake for about 10 minutes, until golden brown and crispy on the edges but still chewy in the center. Remove and set aside.
- Toss black beans with half of lime juice and drizzle of olive oil and a pinch of salt.
- Whisk together yogurt with other half of lime juice and a pinch of salt. Add a little water if needed, until it's a consistency that can be drizzled.
- On each toasted pita, spread a scoop of mashed butternut squash, a scoop of black beans, and a few slices of avocado. Drizzle with the lime yogurt, then garnish with cilantro, pumpkin seeds, and a dusting of chili powder if desired. Eat!
*you'll have lots of extra mashed butternut squash; reheat it and serve as a delicious veggie side dish the next day!