Spicy Butternut Squash Skillet (Vegetarian)

Spicy Butternut Squash Skillet (Vegetarian)

My parents had a bunch of butternut squash from their garden and I took one home. I’ve never cooked butternut squash before and the only thing I could think of making was a heavy creamy, fatty soup, which sounds fantastic but is a big clean eating no-no. I opted for ADVENTURE and came up with this fun protien packed, vegetarian skillet. I think I enjoyed it more than creamy soup. Next time I have a spare butternut squash,however I’m going to make a clean version of the covetted soup.

Here’s what you need:
*1/2 butternut squash
*1 cup of quinoa, cooked (=about 1 1/2-2 cups after cooking)
*1/4 cup cilantro chopped
*1/4 cup onion diced
*2 cloves of garlic
*2 tbsp extra virgin olive oil
*sriracha to taste (I used about 1/4 cup)
*1 cup of organic corn
*1 cup of black beans
* 1 tablespoon cumin
* 1 tablespoon chile powder

Squash Prep:
1. Preheat oven to 400
2. Cut butternut squash in half lengthwise. Remove seeds.
3. Pour 1/2 cup of water into a large baking dish. Place squash halves, flesh side down, in the dish.
4. bake in the oven for 30 minutes or until squash is tender and can be pierced with a knife easily
5. set aside and let cool for at least 20 minutes
6. Take 1/2 of the squash. peel skin from squash. I did this using a paring knife.
7. Dice the squash to desired size

Skillet Instructions:
1. Set skillet on medium-high. Add two tablespoons of extra virgin olive oil.
2. saute onions and garlic
3. Add diced butternut squash and brown it. sprinkle chile powder and cumin on top of squash.
4. Add quinoa and turn the heat up to high to brown.
5. Add the corn and beans. Continue stirring to warm corn and beans.
6. Add desired amount of sriracha. The sriracha gives the dish flavor that compliments the sweet flavor of the butternut squash, so don’t be shy with it. If you can’t handle the spicy flavor of sriracha I recommend adding some tapatio or diced green chiles instead(but I havent tried it).
5. top with chopped cilantro.
6. Enjoy!

This is a really great dish if you want to eat a hearty vegetarian meal. The quinoa is a fabulous source of protein especially when paired with black beans.

Oh yes, and this recipe leaves you with half a butternut squash, as it only uses half. What should you do with it? I’m not sure what I’m going to do with mine yet, that’s why the blog is called clean eating ADVENTURES 🙂 I hope you use your other half for an adventure of your own!

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3 comments on “Spicy Butternut Squash Skillet (Vegetarian)

  1. Monique Mitchell says:

    Sounds great Tami! I like all of it except the corn, quinoa, and beans. LOL! I wont be eating any grains at all anymore but I’m wondering if I could make this by replacing those? Any ideas? Nice to see you have a blog, how exciting!

  2. Susie G says:

    I made this last night and it was delicious! I used the pre-cubed squash and just skipped the oven portion. I love Sriracha, but 1/4 cup was hotttttt! Thanks for the great recipe- it’s going to last me several lunches.

  3. Jennifer says:

    I pinned this on pinterest and it has gotten over 3,000 re-pins! I’ve only made it once, but I did like it a lot! Quinoa needs to go on sale again!

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