This week is a hectic one, with the Giving Tree (<– That’s the story of the first year, now in year 5, we are serving 250 children!) picking up speed (many trees go up this week!), homeschooling in full swing, and lots of work commitments for both Charlie and I, I knew I needed to meal plan in order to avoid eating out.
I don’t think that buying pre-packaged/heavily packaged food is highly responsible, however, when it comes down to that or ordering takeout that comes in styrofoam and boxes? It’s the better choice.
When I saw this new product at Trader Joe’s, I knew it would be a huge help to me this week. It would be easy enough to make your own squash bowls, but I was willing to pay the extra dollar to have it already cut, scooped, and peeled (SUCH a beast to handle!). I’ll likely head back and pick up another set of two and do another meal with them, it was such an easy way to get a huge dose of vegetables, fill up our bodies, and not have to work too hard.
Fall Abundance Bowl
Squash stuffed with wild rice, roasted veggies, and topped with herb butter and chèvre.
Ingredients:
Two Squash Bowls
1 Cup Cooked Wild Rice Mix
One Head Broccoli Chopped
One Bag (or large stem) brussels sprouts chopped
Four Tbs. Chèvre (one small log will be far more than enough)
4Tbs Pasture Butter
1tbs Olive Oil
Salt
Herbes de Provence (I buy mine from Trader Joe’s but this is an easy brand to find at the any grocery store, or off amazon)
Directions:
Preheat Oven to 400
Toss chopped broccoli and brussels sprouts with olive oil and salt, put in to roast.
Place squash bowls open side up on baking sheet with one Tbs of butter in each and a large sprinkle of seasoning and salt.
Roast for 40min.
While roasting prepare one cup wild rice.
Once all is done cooking, layer roasted veggies, wild rice, and chèvre into your squash bowls. Add one Tbs butter to the top, sprinkle on a teaspoon of herbs and pop back into the oven till melted and everything is warm through.
Enjoy.
These are warm, comforting, cheesy, and so filling. I think next time I’m going to be doing roasted root vegetables (think beets and sweet potatoes!) and topping them with quinoa and home made dairy-free pesto! They’re so versatile. Hopefully when things calm down around here I can just hollow out my own squash and enjoy this easy hack, but for now, buying stuff that is a bit more “ready made” is going to help keep our family from falling down the (oh so tasty, but not in our budget) Takeout-Tunnel.
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