This butternut squash quinoa casserole is the perfect end of summer, early fall dish! Butternut squash is a great source of Vitamin A, potassium, and fiber. The bright orange pigment of the butternut squash comes from the antioxidant beta-carotene, which has been shown to be anti-cancer and helpful for disease prevention. 

Ingredients:

• 6 cups peeled and cubed butternut squash
• 1 cup uncooked sweet brown rice
• 3 cups water 
• 2 cups corn
• 1.5 cups (or 1 can) cooked black beans drained and rinsed
• 1 teaspoon cumin or adobo spice blend
• 1 lime, juiced
• Dash of salt and pepper, to taste
• 1-2 tomatoes, slices (omit if avoiding nightshades)
• 2 cups white sauce (Recipe below)

Garnish: 

• 1 avocado (sliced)
• chopped cilantro

White sauce:

• ¾ cup nuts or seeds (cashews, almonds, or walnuts)
• ½ cup water
• Pinch sea salt

Instructions:

1. Cook the sweet brown rice and squash together with a pinch of sea salt. 
2. Add the rice, water and cubed squash in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 35 minutes.
3. In a large casserole dish (at least 9x13), add the cooked squash and rice, corn and black beans.
4. Sprinkle in spices, lime juice, salt and pepper and mix together.
5. Pour white sauce over the top.  Add tomato slices at the top. 
6. Bake at 400°F for 10-15 minutes.
7. Add sliced avocado and cilantro to the top of individual portions and enjoy!