Meatless Friday: Butternut Squash and Beans Two Ways
Hi, friends! I know it’s been awhile since we had a good meatless meal post. I’ve had good intentions, but they’ve been pushed quickly aside by birthdays and Thanksgiving and Advent. If you’re new here, I’m so glad you stopped by this little corner of the interwebs “woods”. Not sure why I’m posting about meatless Fridays? Find out why in my introductory post.
This recipe is delicious, simple, and has great leftovers. It’s easy to customize, and can be made into different meals, even. You can substitute the butternut squash with sweet potato, the pinto beans with black or kidney beans, and use any kind of cheese you want, or skip the cheese! The original recipe calls for green tomatillo salsa, which is SO delicious, but a red salsa would also be good. I serve it with rice, and have the leftovers with a fried egg the next day for breakfast, lunch, or dinner. My favorite ways to eat this dish are as tacos (See recipe below) and then as a mixed bowl of squash, beans, and rice with an egg. So tasty, so filling, so healthy.
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Looking for seasonal and liturgical meal ideas? Check out the new e-book by Haley of Carrots for Michaelmas! Click here to visit Carrots for Michaelmas.
