Friday, January 13, 2012

Roasted Butternut Squash, Black Beans, and Apples with Oniony, Kaley Quinoa

This colorful, hearty, family-friendly winter meal from tonight was inspired by the ticking clock, leftover kale, and a recent delivery of fresh baby butternut squash and apples from my co-op.

It's a great way to use winter squash when you don't have much time.

You will need:
  • 2 baby or 1 medium butternut squash, peeled, deseeded, and cubed
  • 1 large or 2 small apples, cubed
  • 2 tbsp Earth Balance, then melted
  • 2 tbsp maple syrup
  • cinnamon
  • 1 can black beans, rinsed
Preheat oven to 425. Place squash and apple in a baking pan with 1/4 cup water. Toss.

Roast for about 20 minutes. Meanwhile, stir together the margarine, syrup, and cinnamon. Remove pan from oven and add the sauce; toss to coat. Add the beans and toss again. Put back in the oven for another 10 or 15 minutes.

The quinoa (1 cup) was prepared with water (2 cups), a 1/2 packet of organic onion soup mix, and chopped up leftover kale.

Dinner on the table in about 40 minutes, and much of that time was spent not cooking!

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