A life uncomplicated. That is the way to live. Tonight's dinner was a perfect example of simplicity and elegance. At least I see it that way ! Colorful, tasty and extremely satisfying. This is a wonderful complete meal including lots of protein from the beans & barley, as well as tons of fiber. The butternut squash with it's sweet roasted flavor gives life and warmth to the dish while adding its benefits of iron, potassium and vitamin C. Add spinach, some avocado, a touch of rosemary and thyme, and this has rounded out nicely without breaking the bank either. These simple easy dishes are so many times overlooked.
Roasted Butternut Squash w/ Spinach, Beans & Barley
Ingredients
- 1 butternut squash, cubed
- 1 cup pearl barley
- 1 can cannellini beans (15 oz)
- two handfuls of fresh spinach
- 1/2 teaspoon rosemary, chopped
- 1/2 teaspoon thyme
- avocado, diced
- Himalayan salt & cracked pepper to taste
Directions
- Preheat oven to 400.
- Cook your barley according to directions. That will take apprx. 45 min.
- While your barley is simmering prepare your butternut squash by cubing into 1 inch pieces. Place on roasting pan lined with parchment paper. You could use tin foil but your squash will stick a bit. I recommend having parchment paper on hand. I used a silicon brush and lightly brushed the squash with olive oil and sprinkled with the rosemary, thyme and salt. Cook in oven for 25-30 min, turning once. When fork pierces easily, it's ready.
- Cook your beans and spinach together. If you want to cook fresh beans, all the better !
- Once everything is heated and cooked, serve with avocado and season to taste with salt & pepper. Serves 2 -3.
Enjoy the simples !
No comments:
Post a Comment