Roasted Butternut Squash Fajitas

This is a recipe that I adapted from a great food blog, forealslife.com. Check it out! This is a fantastic recipe that I’ve already made several times and I never get tired of it. It’s really easy to make too, just chop and roast. You know I love that!

ROASTED BUTTERNUT FAJITAS

Medium size butternut squash, peeled and cut into cubes or strips, as you prefer

1.5 large red and/or yellow bell peppers, chopped

1 large onion, chopped

1 tbsp. chili powder

1 tsp. each garlic and onion powder

1 tsp. cumin

1/2 tsp. salt

 

Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.

Toss the veggies with the seasoning and spread onto baking sheet. Bake for 20 minutes, remove from oven, flip the veggies with a spatula, and bake 20 minutes more. This may take less [or more] time depending on how large you cut the vegetables.

Next I made a nice pico de gallo. I just threw it together. I don’t know the proportions but  I made it with:

plum tomatoes

onion

peppers

cumin

salt

cilantro

lime juice

Beautiful colors!

Next I steamed some brown rice and then I mixed up 3 different kinds of beans, black, kidney, and cannelini.

Ever have one of those meals that’s so good, you just kind of purr through the whole thing? This is what we had tonight—a bowl with brown rice [it’s under there!] surrounded with beans pico de gallo, corn, butternut fajita mixture, romaine lettuce, and topped with cashew “sour cream”, and chopped avocado. I want this every day!

And a beautiful feast for the eyes too!