Butternut Squash Quinoa Casserole

The Boozer Farms box this week had a HUGE butternut squash!  After peeling and chopping into cubes it made 14 cups!  This recipe needs 6 cups so I steamed all of it and froze the rest.

This is a recipe we did in one of our meal prep classes, Incredible Health Made Easy, which we hope to start back after our quarantine is over.  The meals that were sent home with the customers recieved rave reviews, even by the husbands who previously refused to eat plant based. 😆

Butternut Squash Quinoa Casserole

Servings 6-8 (6 if it's a meal, 8 if it's a side)

*modified from trialandeater.com

6 c cubed butternut squash

1 c uncooked quinoa + 2 cups water (3 c cooked)

1 can sweet corn, drained

1 can black beans, drained and rinsed

1 can diced tomatoes, drained (fire roasted would work great)

1 TB cumin

1 lime, juiced (or 2 TB)

1-2 c cheddar cheese (non dairy works fine)

1 avocado, diced

salsa

Preheat oven to 400.

Steam 6 c butternut squash.  Meanwhile, bring 2 cups water to a boil and add 1 cup quinoa.  Simmer for 15 minutes or until water is absorbed.

In a 9x13 casserole dish add the cooked squash, corn, black beans, tomatoes, cumin, lime juice, salt and pepper and toss together.  Top with quinoa and mix again.  

Top with cheese and bake for 15 minutes or until cheese is melted.

Top with avocado and spoonfuls of salsa.