I am a huge fan of meal prepping for the week on a Sunday afternoon. Although I cook and develop healthy recipes nearly every day, I still struggle to eat the right amount of vegetables for dinner. However, when I meal prep and make sure that I have a refrigerator full of vegetables ready to be cooked, I have no excuse.
One of the things I do often for my weekend meal prep is to roast a big batch of vegetables, such as butternut squash. They’re great for tossing into soups and salads throughout the week. You can even add them to grilled cheese sandwiches! Let me show you how.
Usually, I have a big batch of roasted butternut squash cubes ready to go in my refrigerator. If you don’t already have roasted squash, all you need to do is take a small butternut squash, peel, seed and dice it into cubes. Toss the squash with a drizzle of olive oil and roast it. You’ll want to roast a bulb of garlic at the same time, too.
Once the squash is cool enough to handle, blend it with the roasted garlic until smooth. If your squash is still warm, you may notice that the blended squash is a bit watery. That’s perfectly normal. All you need to do is drain the liquid. You’ll probably end up with some leftover butternut squash and roasted garlic purée after you make the grilled cheese sandwiches. You can add the purée to another sandwich for lunch, or use it in wraps. You can even use the purée to flavor pasta dishes or soups!Print this recipe
If you are starting with butternut squash that is already roasted, you will need about 2 cups.
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