What can improve eyesight, has shown to improve the symptoms of PMS, and has more potassium than a banana? Yup. Your new best friend, the butternut squash! This brightly colored vegetable makes for a hearty meal-filler, soup base, or salad topper. This particular recipe is sure to please meat-eaters and their counterparts, alike.
- 2 Butternut Squash, halved (with seeds removed)
- 1 .5 oz. Container of Fresh Basil
- 1 Cup Wild rice, cooked
- 1 Cup Swiss chard, chopped
- 2 Organic Leeks, sliced
- 2 Tbsp Grass Fed Butter
- 1/4 Cup Grated Parmesan Cheese
- Salt, to taste
- Fresh Ground Pepper, to taste
- Microgreens, optional
Preheat oven to 350 degrees, F. Cut butternut squash in half, lengthwise. Scoop out and remove seeds with a spoon. Place squash on baking pan, face up, and bake until tender (roughly 40 minutes). While squash is baking, boil rice and cook according to package instructions. Meanwhile, heat 1 tbsp of butter in a pan. When heated, add sliced leeks and cook until tender. Add mushrooms and sautée. When mushrooms are tender, stir in rice, chopped basil, and parmesan cheese. Stir in the swisss chard, salt and pepper.
When squash is tender, scoop out into bowl and mix with butter, salt and pepper. Add the squash back into the skins and top with the vegetable and rice mixture. Bake for 20 minutes, until warmed and the flavors come together.
For an extra burst of nutrients, top with micro greens.
This recipe cannot go wrong! If you are missing an ingredient, or if you have additional vegetables, feel free to throw them into the mix!