Monday: Pancakes and bacon
Tuesday: spaghetti (froze some a couple weeks ago--easy meal!)
Wednesday: Chicken, black bean, corn, & avocado burrito bowls
Friday: Ham and swiss cheese sliders (this is similar to my recipe except we don't use mayo...ick)
Saturday: homemade pizza night!
Sunday: Baked Chicken Parmesan with cheese tortellini
Alright, on to the recipe! About 2 weeks ago Ben grabbed lunch for us at Whole Foods. He came home with a Roasted Pumpkin Salad for me that was SO GOOD. I literally savored every single bite all the while writing down what I thought the ingredients were in my planner. I'm not joking...I wanted to recreate it immediately! I replaced the pumpkin with butternut squash, because honestly, I didn't know how/what kind of pumpkin to cook. And, I love butternut squash!
1 small butternut squash peeled & cubed
1 green bell pepper diced
1 small onion diced
1/4 cup of raisins
1/4 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup pecans (I cut these in half)
Coat the butternut squash with EVOO, salt, & pepper. Roast at 400 degrees for 25-30 minutes. While that is cooking, saute the onions & bell pepper in EVOO until tender. Keep them on low until the squash is finished. In a large bowl mix the raisins, cranberries, sunflower seeds, & pecans. When the squash is finished cooking, add that & the onion/pepper mixture to the bowl. Mix really well while everything is warm. Top with thinly sliced scallions. You may want to add the scallions fresh each time you eat it so the onion flavor doesn't take over. This was really good warm & it was good straight out of the fridge! It tasted like fall in a bowl!
Hope you try it & like it!