Posts tagged butternut squash
Goat Cheese Salad with Butternut Squash Mushroom and Bacon
So I made up a salad today with some left over ingredients I had laying around, and it was SO DANG GOOD.  The pantry gods were smiling down upon me, and everything in this dish comes together so beautifully. Its got a lovely savory and satisfying flavor due to the mushrooms and bacon, and its got great for you buttery vegetables and a peppery bite from the arugula. I love eating meat free or very little meat meals. It just feels like a healthy choice. This was a great way to eat vegetables for dinner and not feel sad about it. 

1 butternut squash peeled and cubed into 1 inch squares
3 cups bag fresh arugula 
3 slices of bacon, cut into small pieces
1 pkg baby portobello mushrooms, sliced
6 ounces crumbled goat cheese
salt and pepper 

Cook bacon in a large skillet over medium heat until it begins to crisp up and renders some of its fat. Add your mushrooms, salt, and pepper, and cook until the mushrooms are tender. Remove the mushrooms and bacon from the pan and set aside. Stir your squash into the remaining bacon grease and cook until the squash is cooked through and crispy on the outside. Pour your arugula into a bowl, top it with the squash, then the bacon/mushroom mixture. Sprinkle with cheese. Roasted walnuts would be a wonderful add on as well if available. 

This salad was supremely delicious and came together quickly. A quick, healthy, tasty, low meat meal. Winner winner (not a chicken dinner) in my book!

Black Bean & Butternut Squash Tacos
Tonights dinner was an uber satisfying autumn meal. It was a meatless meal, but was full of nutrients and protein that won't leave you missing your heifer. As with most of our recipes on the blog recently, this meal comes together in just 20 minutes, and uses affordable and delicious ingredients. This recipe is sure to be on repeat this fall. 


1 Butternut Squash (between 1-2 pounds) cubed into bite sized pieces 
2 tablespoons olive oil
1 tsp ground cumin
1 tsp lavender herbs de provence 
1 sixteen ounce can black beans, rinsed
1/4 cup cilantro, chopped
1/2 cup goat cheese, cubed
10 corn tortillas
Salt & Pepper

In a medium high heat pan, warm your oil. Add your squash, cumin, herbs de provence, and saute with salt and pepper until tender, about 15 minutes. Add your beans and heat until warmed through. Season again with salt and pepper if needed. Serve on warm tortillas with goat cheese and cilantro. 

Again, this is a wonderful meatless vegitarian meal that will fill up and keep your family happy on these cold autumn nights. Quick, easy, and delicious. Enjoy!