We are pretty busy around here. We continue to work full time on the farm during the days and spend our evenings packing our belongings. Taylor is ready to kill me because I wont let him pack my kitchen gadgets up yet!
Henry is totally freaked out by all of our boxes. We no longer have any furniture and he is not happy about any of this. All of his anxiousness is making him snore extra loud when he finally settles down and sleeps.
The only highlight I have to share with you all is this delicious cumin-lime roasted butternut squash quinoa bowl. In between packing breaks we gobbles some of this deliciousness down. We sat on our kitchen floor, spread out a blanket, and pretended we were on a romantic picnic date. There was even a candle involved!
Cumin-lime Butternut Squash Quinoa Bowls: serves 2
1 cup uncooked quinoa
1 medium-sized butternut squash, peeled, seeded and cubed
1 yellow onion, finely chopped
1 1/2 cups fresh cilantro, finely chopped
1 jalapeño pepper, seeded and diced
1 tbs olive oil
juice from 1 lime, plus zest from half
3 tsp cumin
dash of chili flakes
1/2 tbs of honey
Whisk together the oil, lime juice, zest, cumin, chili flakes and honey. Set aside.
Roast your cubed butternut squash in a 400 degree oven for about 20-30 minutes. Until fork tender.
Cook your quinoa according to package directions.
Saute up your onion over medium heat in a lightly oiled skillet. After about 5 minutes add your jalapeno pepper. Continue to cook for about 10 minutes until onion is beginning to caramelize. During the last minute of cooking add most of the cilantro (reserve some for topping)
Mix half the quinoa with the onion and pepper mixture (save the rest of the quinoa for another use) Add butternut squash and cumin-lime dressing. Sprinkle remainder of the cilantro on top. This would taste awesome with a sprinkle of cheese as well. Enjoy!