Makes: 6 Servings
Prep time: 45 minutes
Cook time: 1 hour 30 minutes
A succulent side dish that provides a striking contrast of flavors and textures.
- 3 cups Fresh butternut squash, peeled, seeded, cubed 1/2"
- 2 teaspoons extra virgin olive oil
- 1/3 cup Fresh red onions, peeled, diced
- 2 1/4 teaspoons Fresh jalapeno pepper, seeded, diced
- 1/4 cup Fresh red bell pepper, seeded, diced
- 1/8 cup Red quinoa, dry
- 1/4 cup Canned low-sodium black beans, drained, rinsed
- 3 1/2 teaspoons Fresh oregano, chopped
- 1/4 cup Sweetened applesauce
- 1/4 teaspoon Kosher salt
- 2 tablespoons Fresh lime juice (optional)
- 3/4 cup Low-fat granola, no fruit
- Preheat oven to 350 °F.
- In a large bowl, toss squash in 1 tsp olive oil. Spread onto a large baking sheet sprayed with nonstick cooking spray. Roast in oven at 350 °F for 30 minutes or until tender and lightly brown around the edges. Remove and keep warm.
- In a small bowl, toss onions, jalapeno peppers, and red peppers with remaining olive oil. Spread vegetables evenly onto a baking sheet sprayed with a nonstick cooking spray and roast in oven at 350 °F for 15 minutes or until tender and lightly brown around the edges. Check the vegetables often, they will brown very quickly. Remove and keep warm.
- Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and ½ cup water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa and water.
- In a large bowl, combine squash, black beans, quinoa, and oregano.
- Mix in applesauce, salt, and optional fresh lime juice.
- Add onions, jalapeno peppers, and red peppers. Mix well.
- Pour mixture into an 8” x 8” nonstick baking pan. Press gently to pack. Sprinkle granola evenly over the top of mixture. Bake for 30 minutes at 350 °F. Granola should be lightly browned. Serve hot.
United States Department of Agriculture - https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/central-valley-harvest-bake
Recipes for Healthy Kids Cookbook for Homes