Butternut Squash Quinoa Casserole
Butternut squash quinoa dish is brimming with vegetables and makes a flavorful veggie lover, sans gluten, and vegetarian agreeable goulash for the entire family.
This goulash could have been a finished disaster.Sometimes I don't have an arrangement at all for what I'm going to cook. I use it as a chance to go through veggies and arbitrary things in my storeroom, and satisfy my "preliminary and eater" name.
What I unquestionably expected to go through was an immense container of pre-cut butternut squash. Past that, I realized I'd need to get imaginative.
Ingredients :
- 2 tablespoons olive oil
- 6 cups cubed butternut squash
- 1 cup uncooked quinoa + 2 cups water (3 cups cooked)
- 2 cups corn
- 1 15 oz can black beans (a little more than a cup), drained and rinsed
- 1 tablespoon cumin
- 1 lime , juiced
- salt and pepper , to taste
- 1 tomato (chopped)
- 1 avocado (diced)
- 2 cups cheddar cheese (non-dairy cheese if vegan)
- Salsa or hot sauce (optional, for serving)
Instructions :
- Preheat oven to 400°F.
- Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
- Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
- In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
- Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
- Bake at 400°F for 10-15 minutes or until cheese is melted.
