Not exact matches
I had some
butternut squash sitting around
so I cut it into little
cubes, roasted it and threw it in on top... the sweetness was a nice complement to the bitter greens, tangy - rich sauce and smoky beans.
So I simply made some quick - cooking barley and folded in
cubed and sauteed
butternut squash and baby bellas whose flavor I deepened with a sprinkle of nutritional yeast.
I didn't have the
butternut squash so instead I peeled and
cubed sweet potatoes and tossed them in oil with about a tbsp of cumin seed.
I like chopping the
butternut squash into tiny
cubes,
so that when it roasts, the pieces get nice and crispy!
I didn't have black beans,
so I used
cubes of roasted
butternut squash, which added some sweetness and color contrast.
I also loved that I was able to put the frozen
cube if
butternut squash directly into my pouch
so it could defrost while I was out and about!
This looks delicious but don't eat pasta,
so I am going to use your mushroom / kale sauce and add roasted
butternut squash cubes and sprinkle with the cheeses and pine nuts.