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!

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir in the ground cumin and cook for another 30 seconds to release its aroma.

Step 7

Add the cooked lima beans and roasted squash to the skillet. Toss gently to combine.

Step 8

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.

Step 9

Remove from heat and sprinkle the dish with fresh parsley.

Step 10

Serve warm as a side dish or over a bed of rice or greens for a light main course.

Nutrition Facts

Serving size	(1196.9g)

Amount per serving	% Daily Value*
Calories	1131.0

Total Fat 45.0g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1292.5mg	0%
Total Carbohydrate 157.0g	0%
Dietary Fiber 41.5g	0%
Total Sugars 23.8g
Protein 39.4g	0%

Vitamin D 0IU	0%
Calcium 447.5mg	0%
Iron 15.3mg	0%
Potassium 4179.0mg	0%

*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.

Source of Calories

Fat: 34.0%

Protein: 13.2%

Carbs: 52.7%