Hi everyone! So, I know you all wonder what to do with all the squash you roast at the beginning of the week.
You don’t roast squash at the beginning of the week?
Well you should because you can use it in many dishes all week like soup, salad and this yummy thang I made tonight. It lasts a number of days after you roast it so makes last minute dishes a breeze.
Butternut Squash with Bok Choy, Raisins and Almonds:
3 cups chopped and washed bok choy, Swiss Chard or any other green you like
1 1/2 cups cubed and already roasted butternut squash
1 -2 TBS chopped almonds
2 TBS raisins (I like golden)
1/2 tsp honey
1/8 tsp ground coriander
1/8 tsp ground cumin
1/4 tsp salt
tsp olive oil
In a medium sized skillet, heat up a tsp of olive oil and add coriander and cumin. Saute until fragrant, a minute or so
Add in the bok choy and saute until wilted
Add in the cubed, roasted butternut squash and stir gently so the squash does not get mushy
Drizzle on the honey and stir gently
Add in the salt, rasins and chopped almonds, stir gently
Serve with rice, any other grain or by itself
Umm Can’t wait to make it
You will love it, Hilda!