If someone were to ask me what my favorite veggie is, I would say one of two things:
If it's summer- arugula.
If it's any other time of year- squash.
Here's why I love squash~
There are so many types of squash, all of which can be cooked a million different ways.
I am always in the mood for something sweet, and squash adds a sweetness to a dish that typically satisfies my sweet tooth.
I love the variety of textures different squash has when it is in chunks, but also love that it is easily puree-able for soups and sauces.
It can be added to pastas, Mexican dishes, Indian food, Thai food, and even pizza!
And it is perfect for a lazy-person bowl; my style of eating.
Squash, squash, squash. I love squash.
This week, squash was definitely on my list of things to meal prep. When roasted, it is awesome atop salads for lunch and added to a dinner bowl.
Here is what I prepped this week~
Butternut Squash, Onion, and Pepper Pan Roast
Preheat oven to 400 degrees.
Peel one large butternut squash using a regular veggie peeler. Cut in half and scoop out the seeds and strands. Chop the squash into 1/2 inch chunks. Lay on a large baking sheet.
Slice one onion and 2-3 of your favorite kind of peppers (I used Anaheim because they are large and not very hot). Lay them out on a second baking sheet.
Drizzle both baking sheets with about 1 tablespoon olive oil and mix, making sure the oil is spread amongst all of the veggies. Sprinkle with salt and pepper.
Put both pans in the oven. Cook for 20 minutes. Take baking sheets out, toss around the veggies, and continue roasting. Take the onions and peppers out after 10 minutes (30 minutes total). Continue roasting the squash for another 10 minutes (40 minutes total).
Pot of Brown Rice
There should be directions on the package on how to cook the rice, but basically just boil 1 part rice in 2 parts water, then turn it down to a simmer for 25-40 minutes.
Nooch Salad Dressing- Recipe here!
Washed fruit- apples and plums
Rinsed canned black beans
Here are the options I have for the week with prepping these things:
Quick smoothies with greens and washed fruit.
Scrambled eggs with beans and avocado slices.
Green salad with beans, roasted veggies, and nooch dressing.
Green salad with beans, avocado, feta, and pine nuts.
A dinner option from below.
Roasted veggie bowl with rice and beans, topped with nuts, cheese and avocado.
Cook up some chicken or beef with a side of roasted veggies and rice.
With so many options, I don't get tired of the meals!
This prep took about 1 and a half hours. Here's how I prepped it~
I started by washing and cutting the veggies for roasting and throwing them in the oven. See recipe above. Next, I put the pot of rice on the stove. These two things take the longest time to cook but don't need much attention.
While they were cooking, I washed the greens, fruit, beans, and avocado. I cut up the fruit and then made the nooch dressing.
When the veggies had a few minutes left of cooking, I threw the pine nuts on a baking sheet and toasted them for the remaining minutes (3-4 minutes).
I took out all of the veggies and pine nuts, took the rice off the stove and then started portioning.
I portioned the salads for my husband because he takes his lunch to work, putting dressing in small cups into the salad containers. Everything else I was able to put in large glass containers in the fridge. I will be able to throw my meals together on the fly since I eat from home.
Meal prepping may seem unnecessary if you work from home as you can whip things up as you go, but for me it seriously keeps me on the right track. Instead of going for the fastest cooking thing when I'm super hungry (something processed or from a box), I can throw these things together into a bowl and have a homemade, deliciously nourishing meal.
Give it a try and let me know what you think by leaving a message below!