butternut squash with quinoa casserole
Prep Time: 10 minutes
Cook Time: 30 minutes
2 tbsp. olive oil
**6 cups butternut squash, diced
1 cup uncooked quinoa
**2 cups corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 tbsp. cumin
1 lime, juiced
**1 heirloom tomato, diced
**2 cups cheddar cheese
Preheat oven to 400°F.
Roast the butternut squash with olive oil either in the oven at 400°F for 15 minutes. Meanwhile, cook quinoa according to package instructions.
In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn, tomatoes and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
Top with cheese. Bake at 400°F for 10-15 minutes or until cheese is melted.
Nutrition (per serving)
301 calories; 11 g fat(6g sat); 8 g fiber; 38 g carbohydrates; 15 g protein; 95 mcg folate; 30 mg cholesterol; 4 g sugars; 536 IU vitamin A; 23 mg vitamin C; 277 mg calcium; 3 mg iron; 260 mg sodium; 687 mg potassium
Recipe adjusted from www.trialandeater.com