This past week I have been feeling a little under the weather so not too much experimenting happened in my kitchen. On Sunday I did get some food prep ready for the week and I made a ratatouille, made some veggie stock, and roasted up some butternut squash. All the prep I had done on the weekend really helped out for the week, it made thinking up suppers so much easier when I was feeling so gross, the roasted squash was probably the best, it provided me with some soup and salad.
While roasting the squash I was trying out something a little new where basically you just covered the squash in some ground chipotle pepper and onions, with a bit of oil and roasted them until they were done. It was a nice spicy twist on my regular oil and onions for roasting, it provided little extra kick to the dishes I used the squash in.
The butternut squash was from my mom’s garden and was
large massive so I had enough to make two separate recipes. As the internet is rampant in squash soup recipes I figured I would share the salad. It turned out very nicely and it is definitely something that is going to be put into my regular fall and winter food rotation.
1 cup Quinoa
1 cup Vegetable broth
1 cup diced roasted butternut squash
6 large Basil leaves finely diced
zest of 1 Lemon
2 tsp Lemon juice
1 tsp oil
1/2 cup low fat feta diced
- Rinse uncooked quinoa before cooking. Place quinoa and vegetable broth in a pot and cook according to quinoa package. (normally: heat until it begins to boil, and allow to cook until all broth has evaporated, stirring frequently). Once quinoa is cooked remove and allow to cool.
- While quinoa is cooling dice roasted butternut squash, feta and slice basil and set aside.
- Juice and zest a lemon. Mix lemon juice, zest and oil together to create a dressing.
- Mix together cooked quinoa, basil, butternut squash, feta and dressing. Once thoroughly mixed it is ready to serve.
Happy Friday everyone! Hope you have a happy, healthy weekend!