Main Central Valley Harvest Bake

Makes 6, ½-Cup Servings

3 cups Butternut squash, fresh (peeled, seeded, cubed 1⁄2”)
2 teaspoon Extra virgin olive oil
⅓ cup Red onions, fresh (peeled, diced)
2 ¼ teaspoon Jalapeno pepper, fresh (seeded, diced)
¼ cup Red bell pepper, fresh (seeded, diced)
1 tablespoon Red quinoa, dry
¼ cup Black beans, canned low-sodium (drained, rinsed)
3 ½ teaspoon Fresh oregano, chopped
2 ½ tablespoons Applesauce, sweetened
¼ teaspoon Kosher salt
2 tablespoons Lime juice, fresh (optional)
¾ cup Granola, low-fat (no fruit)

Preheat oven to 350 °F.
In a large bowl, toss squash in 1 tsp olive oil. Spread onto a large baking sheet sprayed with nonstick cooking spray. Roast in oven at 350 °F for 30 minutes or until tender and lightly brown around the edges. Remove and keep warm.
In a small bowl, toss onions, jalapeno peppers, and red peppers with remaining olive oil. Spread vegetables evenly onto a baking sheet sprayed with a nonstick cooking spray and roast in oven at 350 °F for 15 minutes or until tender and lightly brown around the edges. Check the vegetables often, they will brown very quickly. Remove and keep warm.
Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 1⁄2 cup water in
a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa and water.
In a large bowl, combine squash, black beans, quinoa, and oregano.

Source: Recipes for Healthy Kids Cookbook for Homes. USDA. Team Nutrition.