1 INGREDIENT, 3 WAYS: BUTTERNUT SQUASH + CREMINI MUSHROOMS | Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

1 INGREDIENT, 3 WAYS: BUTTERNUT SQUASH + CREMINI MUSHROOMS

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My weekly meal planning success is dependent upon batch cooking. I couldn’t get school lunches made or dinner on the table every night without my Sunday sessions. There’s no feeling like the one after 2 hours in the kitchen when the dishes are cleaned up and stacks of food are packed and stored away for the week.

One of my favorite strategies during these lifesaving Sundays is to batch cook one ingredient and then use it in a variety of ways. I typically make a pan of roasted veggies and some kind of sauce or dressing for easy vegan bowls to eat all week long. I’ve recently been inspired by butternut squash. I’m obsessed, actually!

I roasted it with garlic, cremini mushrooms and Italian herbs for a sweet and savory delight!

Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.

But, don’t stop there! Take those roasted veggies and turn them into 3 different meals. That’s right, cook once and eat 3 times!! Even better, roast some extra squash and get a bonus sauce. That’s 4 recipes:

Roasted Garlic + Butternut Squash Cream Sauce

Butternut Squash + Lentil Fall Bowl

Black Bean, Butternut Squash + Mushroom Enchiladas

Spinach, Mushroom + Butternut Squash Fajitas

First things, first: Roast your veggies.

Roasted Butternut Squash & Cremini Mushrooms

Ingredients

  • 1 butternut squash (about 6 cups) peeled and cut into 1-inch cubes
  • 16 ounces cremini mushrooms cleaned, stems removed and quartered
  • 6 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons Italian seasoning (basil, thyme and oregano)
  • salt and pepper, to taste

Instructions

  1. Toss the squash, mushrooms and garlic with the olive oil and herbs.

  2. Split onto two baking sheets.

  3. Bake at 350 degrees for 25-30 minutes until the squash is fork tender.

Next, make your sauce:

Butternut Squash Cream Sauce

Ingredients

  • 2 cups butternut squash 1-inch cubes
  • 1 cup vegetable broth
  • 1 cup cashews soaked overnight if not using a high speed blender
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • salt and pepper, to taste
  • 1 tablespoon butternut squash
  • 1/2 tsp olive oil

Instructions

  1. Roast the squash and garlic at 400 degrees for 30 minutes.

  2. Combine the roasted squash and garlic cloves in a blender, along with the broth and remaining ingredients. 

  3. Blend until smooth.

  4. Season with salt and pepper.

This sauce is savory and sweet all in one. I think it would taste amazing tossed over fresh pasta or baked between lasagna noodles and more butternut squash! But I’ve got more recipe ideas for you!

First up is my Butternut Squash & Lentil Fall Bowl. I’ve been lunching on this all month! The creamy butternut squash sauce is the perfect “dressing” for this scrumptious bowl.

Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.

 

Second on the list are these hearty Black Bean + Butternut Squash Enchiladas. I could eat the filling on its own but nestled between layers of corn tortillas and sauce, it’s indulgent.

Ingredients

For the filling:

  • 2 15 ounce cans black beans
  • 2 tablespoons cumin
  • 2 tablespoons garlic powder
  • salt to taste
  • 6 cups Roasted Butternut Squash + Cremini Mushrooms

For the enchiladas:

  • 12 corn tortillas
  • 2 cups Butternut Squash Cream Sauce
  • 1 bottle / can enchilada sauce

Instructions

  1. Pour the beans (do not drain) and seasonings in a medium saucepan. Bring to a boil and simmer 15 minutes. Season with salt.

  2. Stir in the Roasted Butternut Squash + Cremini Mushrooms.

  3. Mix 1/4 cup of Butternut Squash Cream Sauce wit 1/4 cup enchilada sauce. 

  4. Spread 2 tablespoons of the sauce on the bottom of a 9-13-inch casserole dish.

  5. Heat the tortillas on the stove burner for 15 seconds or so on each side until pliable. 

  6. Fill each tortilla with about 2 tablespoons of filling. Roll the tortilla away from you and layer in the dish. Continue until all 12 tortillas

  7. When all tortillas are full, top with the remaining sauce and bake at 350 degrees for 15 minutes until heated through.

Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.

Last but not least are these Butternut Squash, Spinach & Mushroom Fajitas. I used the Butternut Squash Cream Sauce like a crema dolloped on top. I used mini tortillas which are fun for small hands (my kids love it when I serve them).

Butternut Squash, Spinach & Mushroom Fajitas (with Butternut Squash Crema)

Ingredients

  • 2 cloves garlic thinly sliced
  • 1 tablespoon olive oil
  • 4 cups baby spinach
  • salt and pepper, to taste
  • 3 cups Roasted Butternut Squash & Cremini Mushrooms
  • 1/2 cup Butternut Squash Cream Sauce
  • 12 mini corn tortillas (or 6 regular size)

Instructions

  1. Heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.

  2. Add spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper.

  3. Stir in the roasted vegetables and cook for 4-5 minutes until heated through.

  4. Meanwhile, heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.

  5. To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the cream sauce.

Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.

Which recipe will you try first?



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