Roast any variety of squash and pair it with scallions and white beans for an easy dinner.
Beyond the Peel
Some days, prepping food for the week feels like so much work.
I’m standing in the kitchen, roasting beets, peeling and roasting squash, processing pepper, toasting squash seeds for a healthy snack or salads, making beans, toasting raw cashews, blah blah blah. When it’s all done, I don’t even have a meal! I hate feeling unproductive. I feel unproductive if I’ve cooked and have no meal.
But we can’t be productive all of the time.
As a friend once told me, to “be” human is to BE. Or was it, we are human “beings” and I need to work on the “being.” What ever the verbiage she used, she said it much more eloquently than that. But you get the point.
That being said, after all that cooking, I realize how grateful I am in the end. When I go to put dinner together it takes almost no time at all. It took around 8 minutes and was less than zero on the stress scale.
Then I remember why I prep for the week. It means that the rest of the week I can put meals on the table super fast and spend a little more time “being.”
This cumin spiced squash recipe is one of those meals. Sure it requires roasting squash and cooking beans, but that doesn’t have to happen on a prep day. In all honesty it can be done on any evening that you’re sitting around watching TV or cleaning the house.
I hope you decide to give this a try. It’s super flavorful and comes together easily. It can be served on lettuce wraps (like we did), but if you do this, cut the squash in smaller cubes, it will be easier to eat that way. Or serve it on a bed of brown rice, that would be super yummy.
Cumin spiced squash with white beans and scallions
1 teaspoon cumin seeds
1 tablespoon olive oil
2 cups roasted squash (any variety)
1/2 cup cooked white beans
2 scallions or green onions cut on the diagonal
1 red chili (or other hot pepper) thinly sliced
Salt and pepper to taste