
A Colorful, Satisfying Bowl That Nourishes From the Inside Out
This Butternut Squash Medley is a perfect example of how simple, whole foods can come together to create something deeply satisfying. With roasted squash, sweet peas, fresh vegetables, and hearty black beans, this bowl delivers a wide range of flavors, textures, and nutrients in every bite.
It’s light yet filling, refreshing yet grounding — the kind of meal that leaves you energized instead of weighed down. Whether you’re looking for a nourishing lunch or an easy dinner that supports stable blood sugar, this medley checks every box.

Butternut Squash: A Slow-Digesting Carb That Supports Steady Energy
Butternut squash is naturally rich in complex carbohydrates and fiber, making it an excellent source of clean, slow-releasing energy. Unlike refined carbohydrates, squash digests gradually, helping prevent sharp blood sugar spikes and crashes.
It’s also packed with beta-carotene and vitamin C, antioxidants that support immune health and cellular repair. When roasted, its natural sweetness intensifies, creating a satisfying base for a balanced, plant-powered meal.

Black Beans and Peas: Fiber-Rich Plant Protein for Blood Sugar Balance
Black beans and green peas add both texture and staying power to this dish. Beans are one of the most well-studied foods for improving insulin sensitivity thanks to their high soluble fiber and resistant starch content.
Together, these legumes help slow digestion, improve satiety, and support smoother glucose responses after meals, making them a foundational food in the Mastering Diabetes approach.
Fresh Vegetables and Sprouts for Crunch, Hydration, and Micronutrients
Cucumbers, tomatoes, bell peppers, mixed greens, and broccoli sprouts bring freshness and crunch to balance the warmth of the roasted vegetables. These water-rich foods help increase meal volume without adding excess calories, while delivering minerals, antioxidants, and phytonutrients that support overall metabolic health.
Broccoli sprouts, in particular, are known for their concentration of beneficial plant compounds that support cellular health and detoxification pathways.

Bring It All Together
This Butternut Squash Medley is proof that eating for blood sugar balance doesn’t require complicated recipes or restrictive rules. With fiber-rich carbohydrates, plant protein, and a rainbow of vegetables, this meal supports steady energy, digestion, and long-term metabolic health — all while tasting fresh and satisfying.

Butternut Squash Medley
Ingredients
Ingredients
- 2 cups (410g) Butternut Squash (cubed) - About 1 small squash
- ½ cup (86g) Black Beans (cooked, drained and rinsed) - About ½ of a 15-ounce can½½
- 2 (107g) Roma Tomatoes (medium-sized)
- 2 cups (298g) Orange Bell Pepper - About 2 ½ medium-sized bell peppers
- 2 cups (240g) Cucumber - About 1 medium-sized cucumber
- 2 cups (70g) Mixed Greens - Available in 5-ounce containers
- 2 cups (290g) Sweet Peas (fresh or frozen) - Available in 10-ounce bags
- 1 tsp (2g) Black Pepper - Available in spice jars
- 1 tbsp (1g) Cilantro - About 1 small bunch
- 1 oz (28g) Broccoli Sprouts - Available in 3-ounce containers
- 1 tbsp (20g) Sriracha Sauce - Available in 9-ounce bottles
Instructions
Directions
- Preheat the oven at 350°C. Place the cubed squash and sweet peas in a large bowl and toss with a generous amount of fresh cracked black pepper. Place on a cooking sheet and bake for 60 minutes, until the squash is soft and slightly browned.
- Slice the cucumber and tomatoes with your preferred thickness. Slice the bell pepper in half.
- Drain the black beans and rinse thoroughly.
- Place the mixed greens in a bowl first. Add the cucumbers, tomatoes, and baked squash with peas. Stuff the bell pepper with the black beans and place in the bowl.
- Garnish with broccoli sprouts and chopped cilantro. Top with sriracha sauce and enjoy!
Notes
- Extra Flavor: Top with lemon slices, or spices like chile powder, curry powder, cumin, or add your favorite vinegar.
Nutrition
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