This vegetarian one-pan creation is loaded with tons of easy-to-digest plant proteins and fiber. The sliced acorn squash and white beans perfectly caramelize on the outside and remain creamy on the inside. I love adding broccoli to this dish, but you can personalize it with any veggie you have in your fridge. Serving this dish over quinoa makes it a completely well-rounded family meal. Throw your ingredients in the oven while your quinoa cooks to cut down on prep time.
Technique tip: Be sure to soak dry beans before cooking to help with digestion. Also be aware of the sodium content when buying canned beans. I go for no sodium and flavor with spices instead.
Swap option: If quinoa is not your favorite, substitute with brown rice or another whole grain. Keep it to around 1/2–3/4 cup cooked per serving. And of course, you can swap out the white beans for chickpeas, black beans, kidney beans, edamame or your favorite lentil.
Preheat the oven to 425 F and line a baking sheet with parchment paper.2.
Halve the squash lengthwise. Using a serrated spoon, scoop out and throw away all of the seeds. I like to leave the skin on for added fiber (you can also peel the skin with a vegetable peeler if you prefer). Slice into 1/2-inch thick rounds.3.
Place the acorn squash slices flat on your baking sheet for evenly cooking. Lightly drizzle the squash with olive oil using a brush and sprinkle with pepper.4.
While the squash is baking, combine the water and the quinoa in a medium pan. Cook over medium heat until water is absorbed with the quinoa (around 15 minutes) and then set aside.5.
After the squash has been cooking for 15-20 minutes or when getting tender, arrange your rinsed white beans and cleaned broccoli florets around the squash. Add remaining olive oil and pepper. Sprinkle all with lemon and parsley.6.
After around 15 minutes, the broccoli will be tender and the edges of the squash and broccoli browned, remove the pan from the oven. Serve immediately over quinoa.