Meal Plan Mondays : Balsamic-Roasted Butternut Squash

Now that the holidays have come and gone, this week’s meals are a little more frugal and a little less festive.

And that’s okay.

As we explain to Guppy, there is a time for everything : a time for eating Christmas cookies and chocolates, and a time for soup and lighter fare.  Coming down from the holiday excitement is always a little melancholy for me, but Friday’s pizza nights means there is always a party to look forward to, right?

Monday : Spinach Quiche and roasted-garlic and white bean soup (from the freezer – I’d forgotten about it  – total score!)

Tuesday : Potato and butternut Soup and baking powder biscuits

Wednesday : Seitan with Quince, Apple and Onion, Rutabega-Fennel Clapshot (test recipes for The Urban Vegan’s forthcoming cookbook!)

Thursday : left-overs

Friday : Pizza Night!

Here’s a peek at two test recipes we enjoyed last week from The Urban Vegan :

Pumpkin-Maple Muffins – enough said.

Spicy Lentils – I’m such a fan of lentils served just about any way, but this picante recipe was a real winner.  I served it up with some balsamic roasted butternut squash, because I can.

And so can you!  This isn’t a test recipe, but it is one of our favourite way to eat butternut squash – try it!

Balsamic-Roasted Butternut Squash

+/- 5 cups cubed butternut squash

1 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp dried thyme

salt and pepper to taste

Heat your oven to 200°c/400°f and toss the cubed squash with the olive oil and vinegar.  Using your fingers, crumble the dried thyme over the squash, sprinkle with salt and pepper, then toss to coat.

Spread the cubed squash in a shallow baking dish or on a baking sheet in one layer and bake for about 45 minutes or until melty-tender.  Sprinkle with some salt if necessary before serving.

Do you have a favourite frugal (ie : cheap) recipe you love to serve?  Please feel free to share with the kids at home!  And don’t forget, if you’re looking for meal plan inspiration you can visit the MPM archives.