Butternut Squash and Bean Bowls
Active Time: 45 minutes / Cook Time: 35 minutes / Total Time: 50-60 minutes
Makes 2 servings
- Butternut squash (reserved from Day 5)
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- Pinch each fine sea salt and ground black pepper
- 1 tablespoon melted coconut oil
- ½ cup quinoa
- ¼ teaspoon fine sea salt
- 1 cup water
- 4 cups (approximately) Swiss chard leaves, finely chopped (reserved from Day 5)
- ¼ teaspoon dried oregano
- 1-15 oz. can black beans, rinsed and drained
- 3 scallions, chopped and divided juice of half a lime, plus more to taste
- 2 tablespoons cilantro, leaves and tender stems, roughly chopped
- 2 teaspoons extra virgin olive oil, divided
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Halve bulbous end of butternut squash, scoop out the pulp and seeds, (you can toss them with some oil and a pinch of salt and roast on a separate baking sheet while the squash roasts, if desired) and cut into ½ inch pieces. Place squash in a medium bowl.
- Toss squash with cumin, chili powder, a pinch each of salt and pepper, and oil. Place on baking sheet in an even layer and roast 20-25 minutes, or until just tender, stirring once halfway through.
- Place quinoa, water, and ¼ teaspoon salt in a medium saucepan, bring to a boil, cover, reduce heat to low, and simmer for 10 minutes. Add Swiss chard, oregano, and black beans and cook another 5 minutes. Turn off heat and stir in half of scallions. Cover and let sit 10 minutes. Stir in half of the squash.
- Scoop half of quinoa mixture into each of two bowls. Top each with half of the remaining squash, scallions, lime juice, and cilantro. Drizzle with olive oil.
*Butternut squash does not have to be peeled! Simply scrub it well and proceed with the recipe. If you would prefer it peeled, a Y-shaped peeler makes the job faster. For tonight’s dinner, use the solid top of the squash and grate it on a box-grater or with the grating attachment of a food processor. Save the bulbous end for dinner later in the week.