Feed a Child, Nourish a Mind: Butternut Sauté

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Feed a Child, Nourish a Mind #Lunchbox Fund

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They say breakfast is the most important meal of the day but as a food blogger and meal planner, I think all meals are important. Every time we eat, we are nourishing not only our bodies but our minds and souls as well. I put a lot of thought and love into each and every meal I prepare for my family because I want each of us to have a fantastic, energized day. I don’t know about you, but when I don’t eat properly, I start to feel a little depressed and I have a hard time concentrating. It would be very difficult for my children to be good students if they didn’t have at least 3 meals and 2 snacks a day.

What would your life be like if you didn’t have access to proper nutrition?

Proper nourishment is very important and so, today, I am donating this post and $20.00 to The Lunchbox Fund’s campaign to raise money for children living in poverty in South Africa. Here is why:

• 65% of all South African children live in poverty. Receiving food encourages these children to stay in school and obtain their education.
• Nearly 20% of all children in South Africa are orphans, with approximately 1.9 Million of those children orphaned as a result of HIV and AIDS.
• Lack of food can diminish concentration, erode willpower, and strip away a child’s potential. Compound that with prevalence of HIV/AIDS or the trauma of losing parents and loved ones, without food, a child’s attendance and performance at school is severely jeopardized.

I look at my own children and I am so very blessed and thankful that we can provide quality, home cooked, nutritious meals for them. Since not every family is as lucky as mine, I am blogging to help inspire you to donate to The Lunchbox Fund and help 100 South African school children enjoy a daily meal for one year.

Will you join me?

Today’s MealDiva post is about Butternut Squash Sauté. I often make a one-pot dish like this for dinner and then use the leftovers to make lunch the next day. This recipe can be served hot or cold and it makes a great, balanced school lunch for my little ones. Sweet squash and savory beans in a wrap – it doesn’t get much better then this! Give it a try and let me know how it goes!

Butternut Squash Sauté

Ingredients:

½ butternut squash, peeled, seeded, cubed and roasted
½ cup uncooked brown rice
1 Spanish onion, roughly chopped
2 cloves garlic, smashed
Salt and Pepper to taste
1 cup cooked or (14.05 oz) can black beans, rinsed and drained
1 cup frozen corn
2 tsp. cumin
¼ tsp. cayenne pepper (if desired)
For lunch:
4 8-inch whole-wheat tortillas
½ cup shredded cheddar cheese
Sour cream, salsa or avocados for serving

Directions:

Preheat oven to 425 degrees
Place squash on a baking sheet and drizzle with olive oil then sprinkle with a little salt and pepper.
Roast for 30 minutes or until it’s easily pierced with a fork.
Meanwhile, cook brown rice according to package directions.
Heat a large skillet over medium high heat.
Add 1 tbs. oil and onion and sauté for 5 minutes.
Add garlic and sauté for 1 additional minute, stirring frequently.
Add black beans and corn and stir to combine.
Add cumin and cayenne pepper and continue sautéing for 10 minutes on medium-low heat.
Remove the squash from the pan and remove the cooked rice from the heat.
Add roasted butternut squash and rice to the pan and stir to combine.
If serving for dinner, serve 1-cup squash mixture with a large side salad.
If serving leftovers for lunch the next day, add mixture to 1 tortilla and top with a sprinkle of cheese. Heat or add other toppings if desired. This is also very tasty served over salad!