Roasted Squash and Bean Bowl
Basic Information
- Servings: 4
- Serving Size: 1 bowl (1.5 cups)
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Rastafarian Ital
Equipment
- - Baking sheet
Ingredients
- 2 cups butternut squash, cubed
- 2 cups canned white beans, rinsed and drained
- 1 onion , chopped
- 2 tablespoons olive oil
- 1 teaspoon thyme
- - Salt and pepper to taste
Directions
- - Preheat oven to 400°F (200°C).
- - Toss squash, beans, and onion with olive oil, thyme, salt, and pepper; spread on a baking sheet and roast for 30-35 minutes until squash is tender.
- - Serve 1.5 cups per portion warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 300
- Protein: 12g
- Fat: 8g
- Carbs: 46g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A