Butternut Squash Quinoa Casserole

Butternut squash and other vegetables mixed together with quinoa makes a delicious vegetarian, gluten-free, and vegan friendly casserole for the whole family.

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. Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).