Wednesday night should taste as good as a Saturday night.
There should be no hurrying. No complicated steps. You should be puttering not rushing.
A Wednesday night dinner should leave plenty of time for sitting on the front porch and putting your feet up. Cause Wednesday’s shouldn’t be the boss of you.
Quinoa wants to make your Hump day a happy day. Top it with anything. It’s agreeable.
Butternut squash are in season. Let’s spice it up a bit with a bit of chili powder and paprika. Make it live on the edge. Roasting transforms it into creamy, rich nuggets.
Grab a big bowl and fill it with quinoa and squash. We’re halfway there.
Life should always be sunny side up so let’s fry up an egg to top it all off. In real life, eggs get burned. We eat them anyway.
Get a little bit of everything on your fork. Silky egg spills over tiny explosions of vibrant, rich squash and melts into the hearty lightness of quinoa.
Dinner. Done. Now you can kick back like it’s a Saturday night.
- 1 cup Quinoa
- 2 cups water
- 1 medium sized Butternut squash
- 1 tablespoon olive oil
- Chili powder
- Red Pepper flakes
- 1 egg per person
- Cook quinoa according to package directions. Quinoa will get a “white curl” and become tender when it’s ready to eat.
- Peel butternut squash and cut in half. Remove seeds and discard (or compost!).
- Preheat oven to 350.
- Chop squash into (roughly) 1 inch pieces and place in a bowl.
- Add in olive oil.
- Add pinch of paprika, chili powder, cumin and red pepper.
- Want more heat? Add another pinch.
- Toss squash to evenly coat with olive oil and spices.
- Spread squash in a single layer on a cookie sheet.
- Place in oven. Cook for 25 – 30 minutes or until squash is fork tender.
- On plates or large bowls(my favourite) – spoon out portion of quinoa and top with a portion of squash.
- Fry up an egg for each of your starving family members. Place egg on top of squash and quinoa.