2 ears corn, kernels removed from cob
2 ½ cups diced butternut squash
2 tablespoons olive oil, divided
¼ teaspoon salt, plus more to taste
¾ teaspoon chili powder
1 cup wild rice
1 (15-ounce) can black beans, drained and rinsed
juice of 1 lime
4 ounces queso fresco (can substitute feta), crumbled or diced
Pepper to taste
- Preheat oven to 425°F. Toss the corn kernels and butternut squash with 1 tablespoon of the olive oil, along with the salt and chili powder. Spread the seasoned veggies in a thin layer over a parchment-lined baking sheet and bake for 25-35 minutes, until golden, tossing halfway through.
- While the veggies are baking, cook wild rice according to package instructions, then drain oﬀ any excess water.
- In a large bowl, combine the cooked wild rice with the roasted corn and squash. Add the black beans, pepper, lime juice, and queso fresco, along with the remaining 1 tablespoon olive oil. Taste and adjust seasoning (salt and pepper) if necessary.
- Divide into 4 portions, and serve warm or chilled.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 15g
Saturated Fat: 5g
Total Sugar: 7g
Added Sugar: 7g