Chili-Lime Butternut Squash and Black Bean Foil Packet Hash

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 cups (about 1 1/2 lb / 680 g) butternut squash, peeled and cut into 1/2-inch cubes
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 cup (150 g) red bell pepper, diced
• 1 cup (150 g) red onion, diced
• 1 cup (150 g) corn kernels (fresh or frozen)
• 3 tbsp (45 ml) olive oil
• Zest of 1 lime + 3 tbsp (45 ml) lime juice
• 1 1/2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder
• 1 tsp kosher salt + 1/2 tsp black pepper
• 1 tbsp (15 ml) maple syrup (optional)
• 1/2 cup (10 g) chopped cilantro + lime wedges (to finish)

Do This

• 1. Heat oven to 425°F (220°C). Tear 4 large sheets heavy-duty foil (about 18 x 12 inches each).
• 2. Whisk olive oil, lime zest/juice, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and optional maple syrup.
• 3. Toss squash, bell pepper, onion, corn, and black beans with the chili-lime oil.
• 4. Divide onto foil, seal packets tightly, and place on a rimmed baking sheet.
• 5. Bake 25–30 minutes, until squash is fork-tender; carefully open packets to release steam.
• 6. Add cilantro, squeeze extra lime, and serve straight from foil or over rice/greens.

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Why You’ll Love This Recipe

• Big flavor, simple method: Foil packets concentrate the chili-lime seasoning into a glossy, zesty sauce.
• Hearty and plant-based: Butternut squash + black beans make it filling without feeling heavy.
• Easy cleanup: Mix, seal, bake, and toss the foil.
• Flexible: Works in the oven or on the grill, and you can customize the heat level.

Grocery List

• Produce: butternut squash, red bell pepper, red onion, lime, cilantro, (optional) jalapeño, (optional) avocado
• Dairy: none (optional: plant-based sour cream or plant-based yogurt for serving)
• Pantry: black beans (canned), corn (frozen or canned), olive oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, (optional) maple syrup, (optional) pumpkin seeds or pepitas

Full Ingredients

For the Hash

• Butternut squash: 4 cups (about 1 1/2 lb / 680 g) peeled and cut into 1/2-inch cubes
• Black beans: 1 (15 oz / 425 g) can, drained and rinsed
• Red bell pepper: 1 cup (150 g) diced (about 1 medium pepper)
• Red onion: 1 cup (150 g) diced (about 1 small-to-medium onion)
• Corn kernels: 1 cup (150 g), fresh or frozen (no need to thaw)
• Olive oil: 3 tbsp (45 ml)

Chili-Lime Seasoning

• Lime zest: zest of 1 lime
• Lime juice: 3 tbsp (45 ml), from 1–2 limes
• Chili powder: 1 1/2 tbsp
• Ground cumin: 1 tsp
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp
• Maple syrup (optional): 1 tbsp (15 ml) (adds a subtle sweet balance to the lime and chili)

To Finish (Optional but Recommended)

• Cilantro: 1/2 cup (10 g) chopped
• Lime wedges: 1 lime, cut into wedges
• Pepitas (pumpkin seeds): 2 tbsp, toasted, for crunch
• Avocado: 1 medium, sliced or diced, for serving

Equipment

• Heavy-duty aluminum foil (or double-layer regular foil)
• Rimmed baking sheet
• Large mixing bowl

Step-by-Step Instructions

Step 1: Preheat and prep the foil

Preheat your oven to 425°F (220°C). Set a rack in the middle of the oven.

Tear 4 sheets of heavy-duty foil, each about 18 x 12 inches. If you only have standard foil, use 2 layers per packet to prevent tearing and leaking.

Place the foil sheets on the counter, ready for filling. Set a rimmed baking sheet nearby to carry the packets to the oven.

Step 2: Mix the chili-lime seasoning

In a small bowl (or the bottom of your large mixing bowl), whisk together:

3 tbsp (45 ml) olive oil, lime zest of 1 lime, 3 tbsp (45 ml) lime juice, 1 1/2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp (15 ml) maple syrup (if using).

This mixture should look like a loose, reddish dressing with lots of spice suspended in it.

Step 3: Toss the hash ingredients

To the large bowl, add the butternut squash, black beans, red bell pepper, red onion, and corn.

Pour the chili-lime seasoning over everything and toss until the squash and vegetables are evenly coated and glossy. Take a moment to scrape up spices from the bottom of the bowl so they end up in the packets (that’s where the flavor is).

Step 4: Build and seal the foil packets

Divide the mixture evenly among the 4 foil sheets, piling it in the center of each sheet.

To seal: bring the long edges together above the food, fold down tightly several times, then fold in the short ends to create a snug packet. You want a tight seal to trap steam, but leave a little headspace so the hot air can circulate.

Place the packets seam-side up on the rimmed baking sheet.

Step 5: Bake until tender

Bake at 425°F (220°C) for 25–30 minutes, or until the butternut squash is fork-tender.

Carefully open one packet to check doneness. Watch for hot steam: open by cutting a slit across the top with a knife, then fold the foil back away from your hands and face.

If the squash still feels firm, reseal and bake 5 more minutes.

Step 6: Finish for fresh flavor and serve

Open all packets and sprinkle with 1/2 cup (10 g) chopped cilantro. Squeeze a little extra lime over the top to brighten everything up.

Serve hot straight from the foil packets (great for casual dinners) or spoon onto plates. For an extra hearty meal, serve over cooked rice, quinoa, or chopped greens.

If using, top with toasted pepitas for crunch and avocado for a creamy contrast to the chili-lime seasoning.

Step 7: Optional grilling method (same flavor, a little more char)

Preheat a grill to medium-high heat (about 425–450°F / 220–230°C). Build and seal packets as directed.

Grill for 14 minutes, flip carefully with tongs, then grill another 10–14 minutes, or until squash is fork-tender. Open one packet to check. (A grill can vary a lot, so use tenderness as your guide.)

Pro Tips

• Cut the squash evenly: Aim for 1/2-inch cubes so everything cooks at the same pace.
• Don’t skimp on sealing: A tight seal keeps the packets steamy, which is what tenderizes the squash and melds the flavors.
• Want browned edges? After baking, open packets fully and broil on a sheet pan for 2–4 minutes, watching closely. This adds a lightly roasted finish.
• Adjust heat to taste: Use mild chili powder for family-friendly packets, or add 1/4 tsp cayenne for more kick.
• Salt at the end if needed: Beans vary in saltiness. Taste after cooking and add a pinch more salt or an extra squeeze of lime.

Variations

• Southwest breakfast hash: Serve with warm tortillas and top with sliced avocado and a spoonful of plant-based yogurt. Add 1/2 tsp ground coriander to the seasoning.
• Extra-veg version: Add 1 cup (150 g) diced zucchini or 2 cups (60 g) chopped kale (stir kale in right after baking so it wilts).
• Smoky chipotle-lime: Replace chili powder with 1 tbsp chili powder plus 1 tsp chipotle powder (or 1 minced chipotle in adobo) for deeper smoky heat.

Storage & Make-Ahead

Let leftovers cool to room temperature for 20–30 minutes, then transfer to an airtight container. Refrigerate for up to 4 days.

To reheat: microwave in a covered bowl for 2–3 minutes (stir halfway), or warm in a skillet over medium heat with 1–2 tsp water until hot.

Make-ahead tip: You can peel and cube the squash and dice the onion/pepper up to 24 hours ahead. Store vegetables in a sealed container in the refrigerator. Mix the chili-lime seasoning up to 3 days ahead and shake before using.

Nutrition (per serving)

Approximate, per 1/4 recipe: 360 calories, 12 g protein, 55 g carbohydrates, 12 g fat, 14 g fiber, 620 mg sodium.