Thursday, October 18, 2012

No More Walking Past The Butternut Squash

Butternut squash, quinoa and almonds

When grocery shopping I often notice the butternut and spaghetti squash but I usually just keep on walking. Partially because I have so little experience cooking with them and partially because these types of squash seem so difficult to cut. After tonight's dinner I won't be walking past the butternut squash anymore.

Last week I bought both a spaghetti squash and a butternut squash. I cooked the spaghetti squash right away using this recipe, but the butternut squash sat on the corner for well over a week.

I found a recipe to try out but I just kept looking at the squash thinking it looks like so much work. So the ease of pealing and cutting the squash was a pleasant surprise. And that is just the beginning of the good news. The recipe is super easy and DELICIOUS.

Joe and I must of each said, "Yum, this is good" at least five times while eating.  The only thing I wish I would have done was triple the recipe rather than only doubling it.

I found the original recipe at

I doubled the recipe and I  also added the following spices as it seemed to need a little more flavor. Add the following spices right before adding the spinach.

1 tsp. curry powder
1/2 tsp. ground red pepper
1/2 tsp of black pepper
dash of  ground ginger
dash of cinnamon
serve with siracha sauce.
 I substitute toasted almonds since I was all out of walnuts.

  Don't let the look of the squash intimidate you.You won't be disappointed with this recipe and you will get lots of Vitamin A and B from the butternut squash and quinoa is a healthy source of protein and fiber.

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