This recipe is AMAZING! I got it from Oh She Glows- a vegan cooking website- and nearly short-circuited my computer from the amount of drool. I have a serious love affair with butternut squash- I want to paint faces on them and take them to bed for cuddles, I love them so much.I realized I've lost about half of my potential readers by this point.
Seriously though, how can something so good for you actually TASTE that good, too?
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| This lasted 3.5 seconds. |
I made a few adjustments from Angela's recipe (note: mine is not vegan, but vegetarian-friendly), so here it is:
Ingredients:
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| How did I ever live without you, rice cooker? You can cuddle with me, too. |
- 1/2 large butternut squash, roasted
- 1 cup uncooked long grain brown rice (yields: a whole hell of a lot of rice, perfect for leftovers)
- 1 medium sweet onion
- 1-2 medium vine tomatoes
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 tbsp ground cumin, or to taste
- 1/2 tsp cayenne pepper, or to taste
- 1/2 tbsp crushed red pepper flakes
- One can black beans, drained and rinsed
- Shredded cheese, to top (I usually mix part-skim mozzarella with cheddar)
- Tortilla wraps (large or x-large- I use whole wheat flax)
- Fresh Salsa (Found where the hummus and specialty cheese is in your grocery store- ridiculously amazing and free of preservatives)
My 4-Ingredient Homemade Guacamole:
1 regular size avocado
1 tbsp cumin (or to taste- I love this ish)
1 garlic clove (I usually use the chopped or minced kind for convenience- follow instructions)
Juice of 1 lime
So since we've already established that I'm a butternut squash freak, I also made BS soup (ha.. I love calling it that) at the same time that I made these suckers- I will put the recipe up later this week for the soup- but you don't need this much BS!
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| It's such a bitch to peel these raw, so after cutting them and taking out the seeds, I drizzle them with cold-pressed olive oil and bake them at 350 for 45 minutes, let them cool, and then scoop out the amazingness. |
Chop up onion, pepper, tomatoes, garlic and place them in a skillet with a drizzle of olive oil on low heat. Sautee the veggies until soft, add cumin, cayenne pepper, red pepper flakes, and black beans. Cover and let sit on low heat for 5-6 minutes, stirring occasionally.
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| Who thought this was fruit salad? I did. |
Add rice and cubes of BS when cooked, mashing up about half into the rice mixture. Cover and let sit for 2-3 minutes, making sure rice doesn't burn to the skillet.
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| My husband is a hungry man. |
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| Not going to lie- I ate a few snacks of just this. |
To make guacamole, core an avocado, add lime juice, cumin, and garlic.
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| Don't be chincy on the cumin! |
Mash to desired consistency. This is the easiest guac you could ever make, and like my squash and my rice cooker, I'd make out with it if I could. Of course, add anything else you'd like- cilantro, onion, tomato, etc.
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| This poor tortilla. Waiting so patiently for its rice/bean/squash friends. |
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| Attttt Laaaaaaaast........ My Looooooove Has Come Along.... |
VOILA:
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| Damn, I am amazing. |
Thank you again to Angela at Oh She Glows for the amazing idea and recipe!!!!! And make my guacamole for your next party- it's guaranteed to make you some new friends- if you share, that is.
What is your FAVEEEEE BS Recipe?
So before this love affair, Butternut Squash Soup was my all-time favourite. This, I have to say, is equal. It yields a TON of leftovers so we had burritos and stirfrys for days!
