Tangy Limas with Squash and Tomatoes
Brighten up your dinner table with "Tangy Limas with Squash and Tomatoes," a vibrant and colorful dish that packs bold flavors into every bite. This easy-to-prepare recipe combines tender roasted butternut squash, creamy lima beans, and juicy cherry tomatoes with a fragrant mix of garlic, cumin, and red onion. A zesty splash of lemon juice ties it all together, adding a refreshing tang that perfectly complements the natural sweetness of the vegetables. Finished with fresh parsley for a hint of herbal freshness, this wholesome dish can be served warm as an irresistible side or atop rice or greens for a light, satisfying main course. With its harmonious balance of textures and flavors, this recipe is ideal for anyone searching for a nutrient-packed vegetarian option. Perfect for weekday meals or impressing at a dinner gathering, "Tangy Limas with Squash and Tomatoes" delivers both taste and versatility!
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Recipe Information
Ingredients
- 2 cups Lima beans (fresh or frozen)
- 2 cups Butternut squash (peeled, seeded, and cubed)
- 1 cup Cherry tomatoes (halved)
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic (minced)
- 1 small Red onion (thinly sliced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread the squash on a baking sheet in a single layer.
Place the baking sheet in the oven and roast the squash for 15–20 minutes, flipping it halfway through, until it's tender and lightly browned.
While the squash is roasting, bring a medium pot of water to a boil. Add the lima beans and cook for 5–7 minutes (or according to the package instructions if using frozen). Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sliced red onion, cooking for 2–3 minutes until softened and fragrant.
Stir in the ground cumin and cook for another 30 seconds to release its aroma.
Add the cooked lima beans and roasted squash to the skillet. Toss gently to combine.
Add the halved cherry tomatoes, lemon juice, and remaining salt and black pepper. Cook for 2–3 minutes, stirring occasionally, until the tomatoes are slightly softened.
Remove from heat and sprinkle the dish with fresh parsley.
Serve warm as a side dish or over a bed of rice or greens for a light main course.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 5.9 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
