Butternut Squash Quinoa Casserole

This casserole could have been a complete disaster.

Sometimes I don’t have a plan whatsoever for what I’m going to cook. I use it as an opportunity to use up veggies and random items in my pantry, and live up to my “trial and eater” name.

What I definitely needed to use up was a huge carton of pre-cut butternut squash. Beyond that, I knew I’d have to get creative.

Somehow in my head I thought it would be a good idea to use butternut squash in place of pasta and drench it in spaghetti sauce. If that wasn’t weird enough, the only sauce I had in my pantry was vodka sauce. Which is pretty thick and creamy.

You’d think after that I’d definitely have changed my mind about this weird experiment. But you’d be wrong.

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

1. Preheat oven to 400°F.
2. 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).
3. ...............................

for full recipes please see : www.trialandeater.com

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