Prep time: 20 minutes | Cooking time: 35 minutes | Servings: 4
Ingredients
- 1 (15-ounce) can Corn Kernels (drained and rinsed)
- 2½ cups diced Butternut Squash
- 2 tablespoons Olive Oil (divided)
- ¼ teaspoon Salt (plus more to taste)
- ¾ teaspoon chili powder
- 1 cup Wild Rice (uncooked)
- 1 (15-ounce) can Black Beans (drained and rinsed)
- Juice of 1 lime
- ½ cup Queso Fresco (crumbled or diced)
- Pepper to taste
Live Well Tips
- Wild rice is actually a grass that is native to North America with a nutty flavor and chewy texture.
- Substitute brown rice for wild rice.
- Use cubed, frozen squash to cut down on prep time.
Directions
- Wash hands with soap and water.
- 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.
Cook Together! Making Recipe with Kids
Wild rice is a delicious way to introduce kids to different types of grains! This dish works great as a side dish or main course and can be served hot or cold.
Easy Tasks
- Gather ingredients and equipment
- Drain and rinse corn and beans
- Crumble or pull apart cheese
Intermediate Tasks
- Measure all ingredients
- Juice lime
- Cover squash with oil and seasonings
Difficult Tasks
- Cut butternut squash and lime
- Mix cooked rice with cooked veggies
Nutrition Facts
Serving size 1/4 recipe: Calories–470; Protein–20g; Carbohydrate–69g; Total Fat–15g; Saturated Fat–5g; Fiber–13g; Sodium–530mg
Adapted from OldWays