Squash and Bean Bake

This Squash and Bean Bake is a hearty and nutritious dish that perfectly balances the sweetness of roasted squash with the earthiness of beans. Baked to perfection, it's a comforting meal that's both filling and paleo-friendly.

Ingredients

• Butternut squash - 300 grams, peeled and diced
• Canned black beans - 1 cup, rinsed and drained
• Red bell pepper - 1 medium, diced
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh thyme - 1 teaspoon, chopped (or 1/2 teaspoon dried)
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut milk - 1/4 cup
• Almonds - 2 tablespoons, slivered (for topping)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced butternut squash, black beans, red bell pepper, red onion, and minced garlic.
3. Drizzle with olive oil and sprinkle with thyme, cumin, paprika, salt, and black pepper. Toss until the vegetables and beans are evenly coated.
4. Transfer the mixture to a greased baking dish, spreading it out evenly.
5. Pour the coconut milk over the top of the mixture.
6. Sprinkle the slivered almonds over the top for added crunch.
7. Bake in the preheated oven for 30 minutes, or until the squash is tender and the edges are slightly caramelized.
8. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from butternut squash, promoting eye health and immunity.
• High in fiber from beans, aiding digestion and keeping you fuller longer.

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