Vegan – Gluten Free – Nut Free – Soy Free
Butternut Squash…what can I say about you? I have a love hate relationship with butternut squash. I love to eat it, but I never know what to do with how much it makes. I always seem to have left overs that always go bad. 🙁 So I took a week to explore butternut squash recipes and will posting several different uses for this fruit that I’ve whipped up. Yes, it is technically a fruit, although it is used as a vegetable that can be roasted, toasted, puréed or mashed. It has a sweet, nutty taste similar to that of a pumpkin.
In this recipe, the butternut squash is used as the main ingredient in a quinoa bowl with a spicy lime flare. Besides the time it takes for the butternut squash to roast in the oven, this recipe is quick, easy and full of flavors that will quench your palate. Due to the time it takes to prepare and roast the squash, I like to cook this fruit on a Sunday so that I can use it throughout the week in numerous recipes. Most of us do not have over an hour to make dinners during the busy work weeks. Prepping on the weekends allows you to cook delicious healthy recipes throughout the week with ease.
Once the butternut squash is roasted, the veggies are chopped and the quinoa is beginning to cook, all you have to do is sauté, season and savor.
- 2 cups of roasted butternut squash
- 1 cup quinoa (I like to do a mix of white & red)
- 1 can black beans (15 oz)
- 1½ cups corn
- 1 zucchini diced (1 small or ½ large)
- 1 jalapeño diced
- ½ red pepper diced
- ½ green pepper diced
- ½ cup cherry tomatoes halved
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp Thai sweet chili sauce*
- 2 tsp chili powder
- 2 tsp taco or fajita seasoning
- 1 tsp tajin clasico seasoning
- 1 tsp red pepper flakes
- Roast butternut squash in oven*
- Cook quinoa according to package.
- While the squash and quinoa are cooking, prep your vegetable and get ready to cook after the butternut squash has been in the oven for 20 min. and the quinoa is halfway done.
- Heat oil over medium heat in a sauté or all purpose pan.
- Add corn, zucchini, jalapeno, red & green peppers and cook until starting to get tender.
- Add cherry tomatoes, black beans, and lime juice and cook for about 3 minutes until tomatoes start to soften.
- Reduce to low heat and add quinoa, butternut squash, Thai sweet chili sauce and all spices: chili powder, taco seasoning, tajin clasico seasoning and red pepper flakes; stir until combined.
- Divide into bowls and devour.