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!