6-8 cups cubed butternut squash (use salt to taste)

 

3 Cups cooked quinoa, (To cook, use 1 Cup dry quinoa to 2 cups water with ½ teas. salt)

2 Cups black beans with salt drained

3 Cups tomato cubes, (you can use 1 cup cubed tomatoes and 2 cups of salsa)

1 teaspoon cumin (optional)

1 1/2 cups Cashew cheese

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Instructions

1. Preheat oven to 400°F.

2. Roast the butternut squash either in the oven (400°F for 15 minutes) or on the stovetop with a little water on light simmer on low heat until soft, about 20-30 minutes.

3. Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 -25 minutes).

4. In a large casserole dish (at least 9×13, be sure not to load the pan too deep) add the cooked squash, quinoa, tomatoes and black beans. Sprinkle salt if needed and mix together.

5. Top with Cashew cheese.

6. Bake at 350°F for 30 minutes.