This little vegetarian bowl is simple, yet very filling and has plenty of complex flavors. The squash and farro can be cooked ahead of time, and thanks to the heartiness of kale, leftovers are amazing. If you are looking to add some protein to this,...
I try to find butternut squash that is as close to a long cylinder (as opposed to a long piece and a bulbous end) to make it easier to peel and dice. Also, a good peeler works well for peeling these! And you want to make the pieces as uniformly as you can, to ensure consistent cooking times.
Doing research for this week's blog about the three big types of cholesterol inspired me to create this vegetarian burrito bowl. And of course with the arrival of fall, butternut squash is back in season and I love butternut squash! With 18 grams of fiber,...
Butternut Squash and Black Bean Enchiladas Makes 6 enchiladas INGREDIENTS 2 cloves garlic, minced 1 onion, diced 1 red pepper, diced 15 ounces black beans, drained and rinsed 1 small butternut squash, seeded, peeled and diced into bite sized pieces 3 Roma tomatoes, diced 4 t cumin, divided 2 t paprika, divided 1 T chili powder 6...