Tuesday, November 16, 2010

Roasted Beets and Butternut Squash

When we left the mountains, and returned home to normal life, I decided that this week was going to be all about easy, no hassle recipes that are wholesome and terribly healthy.  Every other week I work until 6:30 and don't get home until almost 6:45pm.  It makes it difficult to cook a meal when you are starving and your stomach is demanding something immediately.  Typically, those nights turn into cereal bowl nights or take out. 

Luckily for me I have an awesome husband who helps out in the kitchen.  Not only does he help out, but he is pretty handy!  Check out his quick and easy creation last night!
It looks simple enough, but folks this sauce was to die for.  I only got a little bit of it as leftovers, and I'm not sure of the ingredients...but it was a.m.a.z.i.n.g.  I told him today he better share his recipe.  Here are my measley leftovers at lunch today:
On a homemade biscuit.  I mentioned I wasn't 100% satisfied with this biscuit recipe, but I may have to retract that statement.  I suppose it depends on what type of biscuit you are looking for.  After eating the last one today, I have decided that I am in love with these biscuits.  So maybe this recipe will be my next post after all.

Lunch today was simple yet spectacular, keeping with the theme for the week.  No recipe, just a mix of fresh ingredients and tasty seasonings.
In the bowl:
cooked brown rice
steamed kale
steamed cauliflower
dash of tumeric
dash of cinnamon
dash of garam masala
dash of curry powder

Any questions?  Simple and easy.

Dinner was another simple meal.  A little more prep was involved, but once the veggies were peeled and chopped it was smooth sailing.  Mr. Kummerow actually whipped this together for us as well.  He is so very handy.  Did I mention he had a terrible migraine all afternoon, and still decided to cook for me.  I am a lucky lady.

Roasted Beets and Butternut Squash

3 beets
4 baby butternut squash
2 cinnamon sticks
1 tsp whole cloves

Slice tops off beets and wash both parts thoroughly.  Reserve the beet greens, do not throw them out, they are very tasty and healthy!  Peel and dice the beets.  I just used a normal vegetable peeler to peel the beets.  I had heard horror stories about peeling beets but it was super easy.  I also thought that it would stain my hands, but it came right off.  Maybe I used magic beets.  Who knows!

Peel butternut squash and scoop out seeds.  Chop into 1 inch cubes.  Mix squash and beets in a large plastic baggie (I dare not use my white mixing bowls for fear it would stain) with 1 tbsp olive oil.  Place in casserole and roast in a 400* oven for 45 minutes to an hour. 

Meanwhile, saute your beet greens in a pan with a dash of olive oil (we used some kale as well) and salt and pepper. 

Remove squash and beets from oven when soft and easily pierced with a fork.  Remove cinnamon sticks and cloves from dish.  Serve greens and roasted squash and beets over quinoa for a well rounded, satisfying meal!

Well now Biggest Loser is on and I am sipping some tea, enjoying a quiet evening, unfortunately without Mr. Kummerow.  He is upstairs resting.  Have a good night!

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