Butternut Squash Medley

By Kylie Buckner

Sep 05

Butternut Squash Medley

AuthorKylie Buckner
DifficultyBeginner

This combination of flavors will surely satisfy your taste buds.

Enjoy the satisfaction of this carbohydrate rich meal including butternut squash, black beans, and roasted peas in combination with the crisp flavor of fresh peppers, tomatoes, and cucumbers.

Add some greens, cilantro, and sprouts to add variety and a flavor explosion!

Photo and recipe by Jose Tejero from @reversingt2d.

Yields2 ServingsCategory,
Prep Time30 minsCook Time30 mins

Ingredients
 2 cups Butternut squash, cubed
 ½ cup Canned black beans (low-sodium)
 2 Medium Roma tomatoes
 2 cups Orange bell pepper, large
 2 cups Cucumber, small
 2 cups "Mixed greens" lettuce
 2 cups Frozen sweet peas
 Black pepper
 Cilantro
 Broccoli sprouts
 Sriracha sauce

Directions
1

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.

2

Slice the cucumber and tomatoes with your preferred thickness. Slice the bell pepper in half.

3

Drain the black beans and rinse thoroughly.

4

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.

5

Garnish with broccoli sprouts and chopped cilantro. Top with lemon slices, sriracha sauce, or spices like chile powder, curry powder, cumin, or add your favorite vinegar!!! Enjoy!!



Nutrition Facts

Servings 2


Amount Per Serving
Calories 348
% Daily Value *
Total Fat 2g4%
Total Carbohydrate 71g24%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

By Kylie Buckner
Raw-Vegan-Rainbow-Salad-Dressings-900x900
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
Warming Winter Squash, Potatoes, and Lentils
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM

Ingredients

Ingredients
 2 cups Butternut squash, cubed
 ½ cup Canned black beans (low-sodium)
 2 Medium Roma tomatoes
 2 cups Orange bell pepper, large
 2 cups Cucumber, small
 2 cups "Mixed greens" lettuce
 2 cups Frozen sweet peas
 Black pepper
 Cilantro
 Broccoli sprouts
 Sriracha sauce

Directions

Directions
1

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.

2

Slice the cucumber and tomatoes with your preferred thickness. Slice the bell pepper in half.

3

Drain the black beans and rinse thoroughly.

4

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.

5

Garnish with broccoli sprouts and chopped cilantro. Top with lemon slices, sriracha sauce, or spices like chile powder, curry powder, cumin, or add your favorite vinegar!!! Enjoy!!

Butternut Squash Medley

About the Author

Kylie Buckner, RN, MSN has over 18 years of nursing experience, and is the Director of Lifestyle Change at Mastering Diabetes. She has a master's degree in nursing education and loves using her background to support people reversing insulin resistance through a low-fat, plant-based, whole-food lifestyle. Kylie has been following a plant-based diet for over 8 years and is a certified yoga instructor. She uses all of her experience to teach about the connection between lifestyle choices and health. She has an in-depth understanding of the challenges of adopting a plant-based lifestyle and is committed to empowering people to make simple lifestyle changes. She lives in Costa Rica with her husband, Dr. Cyrus Khambatta and their two adorable cats, Mew and Blu.