Make two meals from one effort by first roasting squash as a side dish, and then using leftovers to star in leafy green salad.
Beyond The Peel
I’m a big fan of doubling my efforts to get two meals in one. Today’s recipe is one of those. Actually, I find all roasted veggies really have that potential. Like the Roasted Carrot recipe I shared a while back, or roast beets to make this soup today and use the rest to make this Roasted Beet Bruschetta tomorrow.
I mean really, isn’t it nice to not have to always cook every night?
Isn’t having a night off from time to time such a great feeling?
I love cooking but even I need a night “off” once or twice a week. In case you were wondering, I don’t consider making a salad cooking, or chopping up vegetables to eat on toasted bread as cooking either, nor is heating up leftovers (one of my favorite cooking experiences). To me that’s just getting ready to eat.
With squash being plentiful and very inexpensive it makes a great side dish with dinner tonight and a fabulous salad or soup tomorrow. I recommend making quinoa and roasted squash as a side dish one night, then using the leftovers, you can make this salad for a fabulous lunch or even a delightful dinner salad that won’t taste like you’re eating last nights leftovers.
That’s always a good thing.
Roasted Cumin Spiced Squash
2 lbs. of cubed butternut squash
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
Preheat oven to 375 degrees F. Peel and remove the seeds from the squash. Cube the squash into bite sized pieces and put in a large bowl. Toss the squash with the oil, cumin and paprika. Place the squash on a cookie sheet and sprinkle with salt. Roast for 35-45 minutes or until squash is tender.