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EatingWell
When it comes to weeknight dinners, I love a good shortcut. I shamelessly buy pre-cut veggies whenever I can. Not only does it cut down on prep time, but it helps me eat more veggies because they’re so easy to add into meals.
One of my go-tos once fall hits is pre-cut and -peeledbutternut squash. I always grab one package (but usually two) each time I shop; they’re perfect for roasting or steaming for a festively autumnal side dish and are ideal for tossing right into soups without the hassle of breaking down a squash.
But my favorite way to use pre-cut squash is in thisButternut Squash & Black Bean Tostadasrecipe. It makes one of my favorite types of fall produce doable for weeknights. I even double up on the squash when I make this recipe, so I have steamed squash for the rest of the week (hello,butternut squash pasta!)
Unlike other squash recipes that are super popular once the temperature drops, this recipe doesn’t rely on those classic fall flavors that usually accompany squash, like sage, thyme or brown butter. Now, don’t get me wrong, I could eat butternut squash with sage and brown butter all fall and winter long and be extremely happy, but I love that this recipe offers an alternate preparation.
The best thing about this recipe is that it feels like a restaurant-quality dish with rich flavors and textures. The silky squash and salty cheese team up with the crunchy tostada for a deeply satisfying meal that has the added benefit of fueling your body. Each serving delivers 14 grams of satisfying protein plus nearly 40% of your daily fiber, whichis loaded with health benefits, including lowering your risk of heart disease and type 2 diabetes.
This dish is also the perfect combo of anti-inflammatory ingredients. Butternut squash is packed with vitamin C, an antioxidant that can help reduceinflammationand keep yourimmune system strong.Black beansare not only a great source of fiber and plant-based protein, they boast high levels of antioxidants as well. The anti-inflammatory phytonutrients in legumes like black beans are also linked tolower levels of cancerin some studies. And don’t skip the pepitas; not only do they offer the perfect pop of crunch in this recipe, they can helpfight disease and inflammationin the body.
What I love most about this recipe is how easy it is to throw together. I can pull this recipe together in about 30 minutes, so it’s perfect for those nights when I’m staring at a can of beans in my pantry and some lettuce in my fridge, wondering what the heck I can make while my stomach loudly rumbles. Plus, many of the ingredients are already in my kitchen.
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