Savory Butternut Squash Bake
Savory Butternut Squash Bake serves: 4 servings
Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 65 minutes
Ingredients:
- 3/4 lb (340 g) cubed butternut squash, fresh or frozen
- 1 Tbsp olive oil
- 1 white or yellow onion, sliced thinly
- 1 lb (454 g) Brussels sprouts, ends trimmed off, cut in half
- 1 tsp apple cider vinegar
- 3/4 tsp salt, divided (plus extra for sautéing onions)
- 1/4 tsp plus 1 pinch black pepper, divided
- 1 tsp fresh thyme leaves, or 1 tsp crushed, dried thyme
- 1 1/2 cups (345 g) cooked adzuki beans, or one 15-oz (425-g) can adzuki beans, drained and rinsed
- 1/2 cup (70 g) raw, shelled sunflower seeds or pumpkin seeds
- 1/2 tsp garlic powder
- 3 Tbsp nutritional yeast
- 2 tsp lemon zest
- 3 cups cooked brown rice, for serving
- Tahini sauce(optional, for serving)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C). Lightly oil an 8-inch x 8-inch (20-cm x 20-cm) baking dish.
- If using frozen squash, allow it to defrost thoroughly before using. If using fresh squash, bring a large pot of water to boil. Add squash and boil for 10 minutes, or until tender. Drain and set aside.
- In a large skillet, heat oil over medium-high heat. Add onion, as well as a pinch of salt to help the onions “sweat.” Sauté for 10 minutes, or until onions are lightly caramelized. Add Brussels sprouts and cook for another 8 minutes, or until Brussels sprouts are tender. If the vegetables start to get dry, add a few tablespoons of water to the skillet as you go. Stir in vinegar, 1/2 tsp salt, 1/4 tsp black pepper, thyme and beans. Stir in cooked squash and heat everything through. Taste and adjust seasonings as needed.
- To make the topping, place seeds, garlic powder, nutritional yeast, lemon zest, 1/4 tsp salt and pinch of black pepper into a food processor fitted with the S blade. Pulse continually for about 20 seconds.
- Pour vegetable and bean mixture into your prepared baking dish. Spread the topping over the vegetables and beans. Bake for 20–25 minutes, or until the topping is crisp. Serve over 3/4 cup cooked brown rice (and a drizzle of tahini sauce if you like). Leftovers will keep in an airtight container for up to 4 days, and leftover portions can be frozen for up to 3 weeks.
Nutrition Information Per Serving:
Nutrition information per serving: 535 calories, 14.9 g total fat, 1.9 g saturated fat, 5.4 g polyunsaturated fat, 6.4 g monounsaturated fat, 0 mg cholesterol, 559 mg sodium, 1438 mg potassium, 85.1 g total carbohydrates, 17.6 g fiber, 5.6 g sugar, 21.6 g protein, 10% calcium, 32% iron
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