Roasted Butternut and Black Bean Chimichurri Bowl

his roasted butternut and black bean chimichurri bowl is packed with nutrient-dense foods that are beneficial for nursing mothers.

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Step 1

Preheat oven to 425°F.

Step 2

Toss your butternut squash with a little olive oil, salt, and pepper and place on a parchment-lined baking sheet.

Step 3

Bake squash until golden and tender, about 30 minutes.

Step 4

Bring a stock pot of salted water to a boil and cook your noodles according to the package directions. Drain the noodles and place them back in the pot.

Step 5

To make the chimichurri add the garlic, pumpkin seeds, parsley, cilantro, vinegar, olive oil, and pepper flakes to a food processor. Puree until a thick sauce with some texture forms. Taste for seasoning.

Step 6

Toss the noodles with ⅓ cup of the chimichurri and divide among the bowls.

Step 7

Divide roasted squash and black beans among the bowls and top with more chimichurri and pumpkin seeds.

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