The temperatures are still on the chilly side and Easter is right around the corner. This recipe is a perfect complement to any winter evening or holiday dinner. We hope you’ll try this easy and healthy recipe and enjoy it with your family and friends.
Winter Squash Casserole
- 2 tbsps. olive oil
- 6 cups cubed winter squash – e.g., butternut
- 1 cup uncooked grain – quinoa, rice or rye berries
- 2 cups of corn – fresh, canned or frozen
- 1 15 oz. can of black beans or cooked black beans
- 1 tbsp. cumin
- 1 lime, juiced
- 1 tomato chopped
- Salt and pepper to taste
- Optional – 1 chopped avocado, 2 cups non-dairy cheddar, salsa to taste
Instructions
- Preheat oven to 400 degrees. Steam the squash on the stovetop over boiling water for 10 minutes or until soft.
- Cook the grain in water as directed – e.g., cook 1 cup quinoa with 2 cups water, bring to a boil, reduce heat to low for 15 minutes or until quinoa is tender
- In a large oven-proof casserole dish add all ingredients and mix gently
- Top as desired and bake for about 15 minutes
- Enjoy!
This recipe was shared by Sarah Martin, PhD, Grants Manager at St. Joseph Healthcare in Bangor, Maine, which is a member of Covenant Health.