Butternut Squash Quinoa Casserole

Butternut squash quinoa dish is brimming with vegetables and makes a flavorful veggie lover, sans gluten, and vegetarian agreeable goulash for the entire family.

This goulash could have been a finished disaster.Sometimes I don't have an arrangement at all for what I'm going to cook. I use it as a chance to go through veggies and arbitrary things in my storeroom, and satisfy my "preliminary and eater" name.

What I unquestionably expected to go through was an immense container of pre-cut butternut squash. Past that, I realized I'd need to get imaginative.

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).
4. In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
5. Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
6. Bake at 400°F for 10-15 minutes or until cheese is melted.

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