I know, random. This is my first fall/winter eating them.If you’re like me and never had them or cooked them yourself, don’t let their shape intimidate you ( just like most squash out there this time of year).Just observe it’s beautiful color when peeled and cut, the soft chewy texture when cooked. The creamy, oily, warmness. Good for your eyes, heart and weight. What’s not to love about them?
I have made creamy chipotle soup with them, burger patties, and a weird mash thing. My favorite recipe so far is this AMAZING bowl of quinoa, spinach, roasted carrots, broccoli and of course butternut squash ! Perfect warm meal for this time of year, enjoy!
- 2 cups of diced butternut squash. ( peel and dice it, again, don’t let the shape intimidate you)
- 1 crown of broccoli
- 1 or 2 chopped carrots.
- 2 tbs of nutritional yeast flakes ( if you want more “cheesy or buttery” flavor add one more)
- pink salt to taste
- 2 tbs of paprika
- 2 1/4 cups of vegetable broth or water
- 1 cup of quinoa
- handful of chopped spinach
- 3 cloves of garlic, minced.
- 2 tbs of olive or coconut oil.
- Bring your 2 cups of veggie broth or water to boil, add the quinoa and let it cook for about 10-12 minutes.
- While the quinoa is cooking, grab a bowl and mix the butternut squash, broccoli, carrots, oil, salt, pepper, paprika, nutritional yeast, and garlic.
- Place the mixture into a baking pan and bake for 15 minutes.
- Go back to the quinoa. After the 10 or 12 minutes add the spinach and the 1/4 of water/veggie broth. Cover it and let it cook for another 5 minutes.
- Once they’re both cooked, serve the quinoa and add the roasted veggies on top. Feel free to play around with other veggies or toppings like grilled onions or vegan cheese.