October. One of the best months of the year, no doubt. Leaves are changing, temps are cooling and suppers can officially consist of lots and lots of winter squash (!!!!!)
This post's star: butternut squash. My bestie, homie and companion during the fall and winter months. Sadly, Jared doesn't like butternut squash. More for me!
A favorite meal lately has been these butternut squash bowls, mostly because you can truly customize them any which way you want. Needing something savory?! Vegan parmesan (use this and never look back!) + massaged kale + white beans with rosemary. More of a sweet winter squash eater?! Cinnamon apple sauce + toasted walnuts + sea salt. Makes the best side dish next to some hearty pork chops and broccolini.
Or, if you're me, all of the ingredients into one bowl. Just go with it.
If you aren't into butternut squash, use any other staple you wish: quinoa, sweet potatoes, farro or any other winter squash would work perfectly too.
Once you make these, you'll see that they taste exactly how fall food should, and you'll forgive me for ever leaving Jam for like, a million months.
Jams well with: this playlist I made for our Asheville anniversary trip.
Butternut Squash Bowls
1 can cannellini beans, drained and rinsed
2 medium-sized or one large butternut squash, peeled, seeded and diced
cinnamon apple sauce (recipe follows)
vegan parmesan (recipe here)
½ cup walnuts, toasted
First, preheat your oven to 425 degrees. Line a large sheet pan with foil or parchment paper. Toss cubed butternut squash with melted coconut oil, salt pepper. Roast in oven for 15-20 minutes, or until soft.
While the squash is roasting, warm the beans over low heat with rosemary. Massage kale with olive oil, a splash of apple cider vinegar and pepper. Toast the walnuts until fragrant but not burned.
When the squash is done, assemble your bowl using your preferred ingredients, and BOOM you're done. Dinner in a flash. Leftovers, too, hallelujah.
Cinnamon Apple Sauce: peel, core and slice 2-3 lbs. of apples and drop them in a crockpot with about 2 teaspoons of cinnamon. Heat on high 3-4 hours or until softened. Add water as needed.