Ever cook something and say, “Wow, that was so easy and delicious, why didn’t I make it sooner?” That was this recipe for me. Squash can seem intimidating, if you’ve never made it from scratch. But roasting – while not quick – is a simple way to prepare it. Just scoop out the seeds, place in the oven and bake. The result is a tasty blank vessel, ready for filling (think rice, quinoa, chopped vegetables) and topping with sauce or cream. This green vegan topping adds spinach nutrition with a hint of nuttiness from walnuts.
Butternut Squash With Walnut-Spinach Drizzle
Ingredients
Squash
2 cups rice, steamed
2 medium-sized butternut squash
Walnut-Spinach Drizzle
2 cups spinach
½ cup walnuts
½ lemon, juiced
¼ tsp. onion powder
1 clove garlic, minced
Pink salt, to taste
Pepper, to taste
Water (for blending)
Directions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Cut squash in half vertically and scoop out seeds, slightly overscooping to make room for filling.
- Arrange squash face down on baking sheet.
- Bake for 40 to 50 minutes or until squash is tender.
- Fill well with rice.
- To make drizzle, combine all ingredients (except water) in food processor or blender and blend until smooth and creamy, adding water to reach your desired consistency.
- Drizzle sauce over squash and rice.