Weekend at Home + Twice Baked Butternut Squash
Hello and happy Monday to ya! How was your weekend?
As you can probably guess by the title of this post, my weekend was spent hanging out at home. We didn’t have any plans so I did lots of cooking in the kitchen while Brandon worked on a research paper. Good times.
It was a little cloudy here this weekend but still nice enough to open up the windows and enjoy some fresh air.
The roses in our backyard are starting bloom…
And Gigi is enjoying her new haircut now that the weather is warming up.
Her face came out a little crooked but she doesn’t mind.
Most of my time in the kitchen was pretty productive and Coco made sure to keep me company in case of any spills.
Speaking of spills, you know when you have an idea and think to yourself, “this could turn out to be a really bad idea” but you go ahead with it anyway?
That’s exactly what ran through my mind when I decided to use a glass bottle of Frangelico to prop up a piece of whiteboard while photographing a meal that I made. Turns out it was definitely a bad idea.
Good thing I won’t be needing Frangelico for anything anytime soon.
On a separate note, I wanted to share an awesome recipe that I found on Andrea’s blog, Dishing Up the Dirt. She is always cooking up deliciousness and I couldn’t help myself when I saw this recipe for Twice Baked Butternut Squash. Although this might seem like a time consuming meal, I made these on a weeknight last week in fairly short period of time. I slightly modified her recipe by adding 3/4 cup lentils for a little extra protein and I sautéed the kale my favorite way before adding it to the quinoa.
To start, remove the stem and slice the butternut squash in half.
Scoop out the seeds and flesh, rub each side with olive oil and place face down in a baking dish.
(Time saving tip) I cooked the lentils and quinoa over the weekend and stored them in my refrigerator until I was ready to use them during the week. I also prepped the chopped kale, shallots, and garlic ahead of time.
While the squash bakes in the preheated oven at 400°F for 35 minutes, sauté the kale with garlic, shallots and vegetable broth. Then add the quinoa and lentils and heat for several minutes over medium heat. I also added a teaspoon of oregano and sage to the mix for extra flavor.
After the squash is done cooking, scoop out the flesh with a spoon into a large bowl while leaving about 1/4 inch inside the squash.
Combine the quinoa and kale mixture with the squash in the large bowl and then place inside of each squash and top with cheese. I didn’t have blue cheese on hand so I used parmesan instead. I also turned the oven down to 350°F before putting the squash back in the oven for 10 more minutes.
After that, these babies are ready to eat!
Unfortunately, my photos taken with “weeknight” lighting did not do this recipe justice but it was seriously good.
I thought Andrea was a genius for thinking of doing butternut squash twice baked and will be making these again, for sure. If you love combining butternut squash and kale as much as I do, you should also give my Butternut Squash and Kale Risotto recipe a try. They’re just so darn good together!
What’s your favorite way to eat butternut squash?
How do you prepare to save time for busy weeknight meals?