Who doesn’t love a good pesto? And why not load it up with some great veggies instead of pasta all the time? I invented this one myself and it turned out quite yummy!
Average Time: 20 minutes – 1 hour depending on prep work
2 lbs of butternut squash, cut into cubes
1 can (15 oz) of white kidney beans, drained
1 bag of baby spinach
2 cups of cherry tomatoes, halved
3/4 cups of homemade pesto, or premade pesto. Homemade pesto can be done ahead of time.
1/2 cup of quinoa, made according to package directions
1. Preheat oven to 400 degrees. Roast squash for approximately 40 minutes or until a fork can easily poke through. This can be done ahead of time.
2. Coat a pan with olive oil spray. Saute beans until warm, about 5 minutes.
3. Transfer the squash to a pan sprayed or coated with olive oil. Sautee for approximately 3 minutes and then add spinach. You may want to cover with a lid so that the spinach has a chance to wilt. Sautee until spinach is slightly wilted.
4. Add the tomatoes and pesto. Stir until well combined, approximately 5 minutes.
5. Dish quinoa in a bowl and transfer vegetable mixture to serve over pesto.
Serving suggestion: Can also be served over pasta or any grain of choice.