Butternut squash and other vegetables mixed together with quinoa makes a delicious vegetarian, gluten-free, and vegan friendly casserole for the whole family.
Course Main Course
Prep Time 10minutes
Cook Time 15minutes
Prep Cook Time 20minutes
Total Time 45minutes
Author Kelly @ Trial and Eater
6cupscubed butternut squash
1cupuncooked quinoa + 2 cups water(3 cups cooked)
115 oz canblack beans(a little more than a cup), drained and rinsed
1tablespoonground cumin(see notes)
salt and pepper, to taste
2cupscheddar cheese(non-dairy cheese if vegan)
Salsa or hot sauce(optional, for serving)
Preheat oven to 400°F.
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).
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).
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.
Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
Bake at 400°F for 10-15 minutes or until cheese is melted.
If you desire extra crunch with this casserole, add 1/2 - 1 cup bread crumbs or panko (gluten-free if necessary) before adding the cheese.*Cumin can be a stronger, earthy spice. If you don't frequently cook with this spice or think 1 tablespoon might end up being too bold for your tastes, start by mixing in 1 teaspoon and taste the quinoa mixture before baking. You can then work your way up to 1 tablespoon if you find necessary.**If you find the cumin flavor is overpowering after baking, it can be helpful to add something sweet to "counteract" it a little bit. I would suggest a sprinkle of ground cinnamon.