2 Vegetarian Butternut Squash Recipes
Have you noticed a pattern? I'm really into 1-pot things. I like simplicity. I like having the least amount of dishes to wash later. I like how easy it is to bring the leftovers to school/ work the next day. 1-pot things are my sh*t.
On that note, here are 2 more 1-pot things featuring butternut squash, my favourite type of squash.
If you are like me and find cutting up a butternut squash a bit intimidating, here is a really helpful post on how to cut and cube a butternut squash. After you do it once, it becomes so much easier.
Black Bean and Butternut Squash Chilli
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large chopped onion
- 3 cloves of garlic, chopped
- 1 butternut squash, chopped into 1/2 inch cubes
- 2 cans black beans, drained
- 3 tbsp chilli powder
- 2 tsp ground cumin
- 3 cups of vegetable broth
- 1 can of diced tomatoes
- 1 bunch of Swiss chard, stems removed, chopped
Directions
Heat olive oil over medium-high heat in large pot. When the oil is hot, toss in onions and garlic and sauté. Add in the remaining ingredients, except for the Swiss chard. Bring to a boil. Reduce the heat, uncover the pot and allow to simmer until the squash is tender. Finally, add in the Swiss chard and simmer until tender (a few minutes).
Warm Roasted Butternut Squash and Kale Salad
Ingredients
For the salad
- 1 butternut squash, cut into 1-inch cubes
- 2 gloves of garlic, minced
- 3 tbsp parsley, finely chopped
- 1 tbsp of extra-virgin olive oil
- sea salt, to taste
- 1 cup of kale, stemmed and roughly chopped
For the dressing/ topping
- 1/4 cup whole almonds, toasted, coarsely chopped
- 1/4 cup pecan halves
- 1 tbsp of chia seeds
- 1 tsp of extra-virgin olive oil
- 3 tbsp of balsamic vinegar
- Parmesan (for shaving)
Directions
Preheat oven to 400F. Lightly grease a large casserole dish with E.V.O.O. Place the cubes of butternut squash into the casserole dish. Add the minced garlic, parsley, E.V.O.O. and salt. Toss until ingredients are combined. Cover the casserole dish with tinfoil and pierce the foil to create a few holes. Bake for about 45 minutes or until the squash is tender and lightly browned.
When the squash is done cooking, reduce the heat to 250F. Remove the tinfoil and stir in the shopped kale. Sprinkle the almonds and pecans over the squash. Bake for another 5-10 minutes, until the nuts are toasted (be careful not to burn the nuts). Meanwhile, whip together E.V.O.O. and balsamic vinegar and chia seeds.
Serve warm with the balsamic vinaigrette drizzled on top.
