Monday, June 16, 2014

Chili Roasted Butternut Squash Salad - 21 Day Fix

Butternut squash.  Mmmmmm.

However, this time of year, not the easiest to find.  What's an aspiring healthy cook to do?


Frozen butternut squash chunks it is.

Basically, 1 bag of frozen butternut squash (keep it frozen!), 1 tbsp extra virgin olive oil, 2 tsp. of chili powder and 2 tsp. of cumin, a little kosher salt and black pepper.

Preheated the oven to about 450 and bake for about 20 minutes (I kept an eye on it, that seemed to do it).

Now, the downside of the frozen variety is that it isn't going to get as crispy.  However, it tastes delicious!

And now to put it all together.

So basically:

2 Green: 1 filled with baby arugula and 1 filled with the roasted butternut squash
1 yellow:  black beans
1/2 blue: crumbled goat cheese
1 tsp.  - extra virgin olive oil (the butternut squash as a whole made 3 servings so I'm counting 1 tsp. per serving).

A quick and healthy lunch to go!  Rounding it out with a purple filled with mixed berries (blueberries and blackberries).

1 comment:

  1. Sounds delicious! Will definitely try for next week!