Stuffed Butternut Squash & Weekly Meal Planning
If a blog could collect dust, my blog would have loads of dust covering it by now. My apologies for missing in action, my creative levels have been low and if you follow me on Instagram you will see that I am still alive and cooking (and baking). I’ve been thinking about how to simplify my life lately. My husband is currently away for three weeks and when he lives I try my very best to make life super duper simple. Recently, I’ve been reading a lot of books on Waldorf curriculum and thinking about incorporating some of the methods in our home, the first being finding a rhythm. Not just a rhythm to our activities but around our weekly meals, my oldest just recently went through a super “picky” phase. And I must stay I was screaming inside, but after doing some research I realized that having a predictable rhythm with our weekly meals will help both my girls feel more excited. With each of these themed meals, I try my best to find variety and try new recipes so I don’t get too bored. So far, it’s been great, and I am happy to say my daughter isn’t being picky anymore. Most days she eats all her food, therefore, I am finally at peace!
I wanted to share in this blog post a few tips and show you are weekly meal plan rhythm for next week. The first thing I did was think of a themed meal for each day of the week:
Tuesday: Tacos (DUH!)
Wednesday: Roasted Veggies, Grain, and Meat
Friday: Fun Food ( i.e. pizza with added veggies!!)
Saturday: Salad and Bread
Sunday: Meal Prep & Leftovers
Let’s dive a little deeper into the details for each day and the process I go through to make things happen.
Mondays are the perfect day for soups, why? Usually on Sundays when I prep up a few things (more details on that later), I love to make some broth in batches, therefore, soup Monday will run a bit smoother. Also, on Sundays, I usually look through whatever cookbooks and websites online to find some recipes. So far we had chili, tomato soup with quinoa, kale and carrots, chicken noodle soup and black bean soup. Are you starting to see a pattern of variety yet? I hope so. I also picked a soup-based meal for Mondays, because usually that’s a busy day for us and throwing a soup together is a lot easier for me to get dinner on the table. Plus, any extra soup from Monday night is lunch for the next day.
Tuesdays are always so fun, my oldest daughter looks forward to tacos. I also love this weekly these considering that the internet is loaded with taco recipes, this way Taco Tuesday’s never lack variety.
By Wednesday I am usually drained and at times lack creativity so a sheet pan or one-pot meal helps. The main focus here is simplicity! Think, roasted sumac sweet potatoes with broccoli and a buttery roasted whole chicken. Simple and delicious!
Thursday I usually run back to the store for fresh produce and I also pick up a fresh piece of fish from the market. I prefer fresh seafood over frozen, therefore, Thursday morning is usually a slice of fish that is on sale.
Friday is fun foods if I have the time and energy I try to make sure its fun but healthy. For instance, butternut squash mac n cheese or burgers with roasted beets and sweet potato fries. Last week we had homemade pizza and make a veggie tomato sauce. Friday night before eating dinner my girls and I prep the dough for bread on Saturday. Good night bread dough!
Saturday’s are busy and I am actually considering our large grocery shop to be on another day. However, I haven’t figured that out yet. I love to make a large family sized salad and add soft boiled eggs, leftover chicken from Wednesday, and anything else in the fridge that needs to be eaten.
Lastly, is Sundays I try to make sure I keep this day lazy and the only work I desire to do is meal prep (I will share another post on what I do soon). Cheers to leftovers and planning! I want to make clear that with this weekly meal rhythm I grab a few cookbooks from the library and I research online to find inspiration and ideas so we don’t become bored!
Below is a yummy recipe I would love to share with you all. I made this a few weeks ago, butternut squash are in season so run to the store and grab one!
- 1 medium sized Butternut squash
- 1/2 small white onion
- 1 garlic clove
- 3T of raisins
- 3t dried herbs
- 1 small zucchini
- 2 T olive oil (any oil you have on hand)
- 1/2 cups of heirloom black rice
- Salt and pepper to taste
- Preheat oven to 425F
- Clean and slice butternut squash down the middle. Once sliced removed flush and seeds from the middle. Add olive oil, salt, and dried herbs to the squash. Roast butternut squash between 40 to 45 minutes. Use a pairing knife or fork to test the butternut squash.
- While the squash is roasting, begin to boil black rice according to the directions on the package. When the rice is done cooking, remove from the stove and begin to chop onions, garlic, and zucchini.
- In a pan or cast iron pan. Add more oil and sautee onions and garlic until soft & translucent. Add raisins, zucchine, and cooked black rice. Cook mixture for about 4 minutes and add salt to taste.
- When butternut squash is done add mixture to the opening of the squash and add cilantro for your topping.