I absolutely LOVE butternut squash. It is definitely one of my favorite vegetables, next to brussels sprouts, zucchini, pumpkin, peppers, potatoes, broccoli, spinach, arugula… so maybe butternut squash is not my most favorite vegetable, but it is up there
The reason why I do
love, extremely like butternut squash is because of how sweet and versatile it is. It can be made into a dessert or a dinner item and can be eaten in chunks or used as a puree in something like risotto.
I will say though that butternut squash is one of the harder winter squash to cut. I think it is the tough skin and the relative smooth texture of the skin that just lets the knife slip sometimes. Cuidado!
However, after it is cut all you got to do is roast it with some olive oil or maple syrup if you are looking for a little extra sweetness.
For my first butternut squash of the season I made a rice bowl. I LOVE rice bowls. They sell them at cafe’s and quick serve (but can be easily made without all the excess packaging) and you can totally get creative with them. All you need is the rice (carbohydrates) and protein source (beans, meat, tofu, nuts, edamame) and vegetables.
First to I roasted some butternut squash cubes with olive oil and thyme.
Then I cut some lettuce from our container garden. I re-planted some mixed greens in a old dresser drawer.
Then I added some cooked brown rice on top of the salad.
Next up is some cooked lentils. Lentils are one of the most convient beans to purchase. They cook within 1/2 hour and do not have to be soaked for 8 hours, so they are great if you decide you want beans right before dinner.
Then you pour the dressing on top and voila!
Simple, delicious and nutricious!
Check out 10 Things you didn’t know about Squash from Food Republic.
He really needs to get a job.