THE DISH

A unique mélange of spicy, sweet and tangy, this dish will have you licking your plates and asking for seconds. Includes our Butternut Squash Noodles, Green Chile and our Cucumber Corn Black Bean Salad.

HEAT
1 tsp olive oil in a skillet over medium-high heat
COOK
1 bag Butternut Squash Noodles for 3 minutes with a pinch of salt/pepper, then add ⅓ cup water and cook for an additional 5-6 minutes, tossing occasionally until noodles are cooked al dente
MIX IN
4 tbsp Green Chile + 1 container Cucumber Corn Black Bean Salad and stir to combine for 1-2 minutes, then turn off heat

Did you know? Butternut squash has a very high concentration of carotenoids, which promote eye, skin and heart health. 

WHAT'S INSIDE
  • V
    Vegan
  • G
    Gluten-free
  • P
    Rich in Fiber
  • P
    Rich in Vitamin A

Ingredients for Butternut Squash Noodles: Butternut Squash     

Ingredients for Green Chile: Roasted Tomatillo Purée, Water, Poblano Pepper, Jalapeño Pepper, Distilled Vinegar, Extra Virgin Olive Oil, Salt, Dehydrated Garlic, Spice, Dehydrated Onion, Xanthan Gum, Citric Acid.

Ingredients for Cucumber Corn Black Bean Salad: Black Beans, Kidney Beans, Green Peppers, Cucumbers, Corn, Onions, Sunflower Oil, Olive Oil, Vinegar, Sea Salt, Parsley, Garlic, Citric Acid, Black Pepper

 

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