I'm on the road for work this week. As always, it makes me miss home and the routines I so easily take for granted. I love being able to visit a new place and go on a few culinary adventures, but I already can't wait to get back to my regular life for so many reasons.
I do the majority of the cooking in the household, and I
usually love doing it. Just the other day, while preparing one of our favorite
meals, I asked Art when we started the weekly tradition of quinoa and squash.
It has been a while, and my guess is since fall we have had quinoa and
“buttnut,” as we so affectionately refer to it, about once a week for dinner.
I’ve tweaked the dish with this and that from week to week,
but it remains a staple in our diets, and rightly so. Butternut squash is packed
with vitamin A and vital phytonutrients that combat cancer. Quinoa is an
incredible seed with great doses of iron and fiber in addition to it being a
complete protein. It is also gluten free and along with millet is an easily
digestible whole grain.
Lately, one of my tasks on Sunday to get ready for the week
is to prepare and roast a whole buttnut to use throughout the week. This proves
to be a far superior method than having to do this after work during the week.
One squash typically gives provides two dinners or a dinner and some lunches.
It’s a super easy go-to for weekday dinners and super delicious. Butternut
squash turns into candy when it's roasted – who doesn’t like that!? Sprinkle it
with a little rosemary and/or cinnamon and its divine!
I’ve had my eye set on acorn squash lately as I’ve
discovered some fun ways to cook and present it for a meal. I’ll be sure to
document it when it happens. Cheers!
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