Ingredients
3 cups fresh butternut squash, cubed
2 tsp. extra-virgin olive oil
½ cup fresh red onions, diced
2 ½ tsp. fresh jalapeño pepper, diced
¼ cup fresh red bell pepper, diced
¼ cup black beans, canned, drained
2 ½ Tbsp. sweetened applesauce
¼ tsp. salt
2 Tbsp. fresh lime juice
1 Tbsp. red quinoa
3 ½ tsp. fresh oregano, chopped
¾ cup low-fat granola, without fruit
Instructions
- Preheat oven to 350°F.
- In a large bowl toss the squash in olive oil, then spread on a large baking sheet with nonstick spray. Roast in oven for 30 minutes or until tender. Remove the squash and keep warm.
- Toss onions, jalapeño peppers and red bell peppers in olive oil. Spread on baking sheet and roast in oven for 15 minutes. Remove the vegetables and keep warm.
- Combine quinoa with ½ cup of water in a pot, then cover and bring to a boil. Turn the heat down and simmer until water is absorbed.
- In a large bowl, combine black beans, vegetables, squash, applesauce, salt, lime juice, quinoa and oregano. Pour onto baking sheet, return to oven and roast for 30 minutes.
- Serve over browned granola.
Source
- Recipe and Photo: Oneida Traditional & Healthy Foods for Our Community Cookbook
- Nutrition and Meal Pattern Analysis: Chef Rebecca Polson, CC, SNS
Related Recipes
