John and I have a tendency to buy produce that looks decent without really having a plan for it. I guess we just get so excited at the prospect of fresh produce (we eat a lot of frozen veggies over here) that our stomachs get ahead of our brains. So when John picked up a butternut squash the other day, I kind of wondered what we were going to make with it, especially since John doesn't eat wheat or sugar. I find the elimination of those two major food groups rather limiting, while John could happily live off of vegetables roasted in oil and garlic powder for the rest of his life. Unfortunately, I have had a major aversion to the smell of roasting anything since getting pregnant, so we've had more than a couple arguments over this subject of late.
Once it was clear my tried-and-true butternut squash recipe (cut it in half, bake it, and stuff it with butter, bread crumbs, and brown sugar - yum!) wasn't going to pass muster, I searched in vain for something that didn't require roasting or include wheat. Naturally, while I was out having a cupcake with Barbara (wheat and sugar - take that!; on a side note, they opened up a gourmet cupcake shop ACROSS THE STREET FROM MY HOUSE two weeks before my move. Nice.), John sent me a recipe to make for dinner that night. And guess what? It involved roasted squash! Argh! But I decided to give it a shot anyway, mostly because I was lazy.
Here's the recipe that inspired our meal. Unfortunately, we didn't have arugula, I didn't have time to roast walnuts, and we're out of red wine vinegar (I don't know where I'm expected to get apple cider over here). So we improvised. Here's what our version ended up like:
1 butternut squash, peeled and cubed
2 tbsp (approx) macadamia nut oil
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cinnamon
salt to taste
Toss all that together and roast on a baking sheet at 400 degrees Fahrenheit (or 204 Celsius if you're not in America) for 15-20 minutes.
Meanwhile...back at the ranch:
1 package of any kind of greens you can get your hands on (we used baby swiss chard)
1/2 can white beans (garbanzos would work too)
chopped raw almonds
olive oil and apple cider vinegar to taste
more salt if you're in our family
Now, John, being John, ate his salad as a salad. Me, being pregnant and finally allowed to eat carbs, wrapped mine up in a flour tortilla. Let me tell you, Sweet Green couldn't have done it better. And best of all, the house didn't stink because the squash only roasted for a little while and we used yummy fall spices instead of garlic. If you feel like mixing it up, you could add cranberries or raisins, feta or blue cheese, and you could easily substitute the squash with pumpkin. If you're one of those fortunate people within 1,000 miles of a head of kale, or fresh spinach, you could use that too. Even romaine would be good. The possibilities are endless!
(Alas, we ate it all before I could take a picture. So you'll just have to take my word for it that it was deeeelicious!)