I’ve decided a few things over the past couple of days.
1. It’s a good thing the local weatherman’s address is not listed in the white pages
2. There really isn’t anything better than a bubble bath at the end of a cold day
3. We better stuff ourselves silly with sweet potatoes and winter squash before it gets too warm outside and they are nowhere to be found
4. When the sun decides to shine at Tumbleweed Farm I get chills every time I look up at this view (I hope you aren’t sick of all the pictures I take of Mt. Hood. I can’t help it!)
We have been experiencing crazy weather over in these parts recently. The days have been warm, cold, sunny, and then rainy. It makes it extremely hard to get dressed for the day. And lord knows you can’t trust the weatherman.
Crazy weather and all we have been very productive. We are preparing a section of our field so we can start direct seeding peas and spinach next week. Ahhhh! It really is feeling like spring! We are also continuing to fill our greenhouse with new seedlings weekly. Things really are moving along fast.
Including our garlic. Isn’t it looking good? As fast as things seem to be going, we are making it a priority to slow down in the evening and enjoy a home cooked meal every night. And these twice baked butternut squash were the perfect thing to enjoy after a long day.
These puppies are stuffed with quinoa, kale, shallots, and blue cheese crumbles. So darn tasty!
Twice Baked Butternut Squash With Kale and Quinoa (serves 2)
1 medium-sized butternut squash, cut in half lengthwise and seeded
2 TBS olive oil (divided)
2 large shallots, diced
1 bunch of kale, stems removed and torn into bite size pieces
1/2 cup quinoa
blue cheese crumbles
salt and pepper to taste
Preheat the oven to 400. Drizzle squash halves with 1 TBS olive oil. Place cut side down on a prepared baking sheet. Roast in the oven for about 30-45 minutes (time will vary depending on the size of your squash) It should be fork tender.
Meanwhile cook your quinoa. Place 1/2 cup quinoa with 1 cup of water. Bring to a boil. Reduce heat to low and cover for about 10-15 minutes or until water is absorbed and quinoa is light and fluffy.
While quinoa cooks heat a large skillet over medium heat. Add shallots and saute’ for about 5 minutes. Add kale. Cook for about 5 more minutes stirring every so often. Remove from heat and set aside.
When Squash is done roasting remove from oven. Scoop out flesh leaving 1/4 inch on sides and bottom. Mash the flesh with the quinoa and kale mixture. Add some blue cheese crumbles. Scoop quinoa mixture into squash halves. Crumble a little more blue cheese on top and place back in the oven for about 3 minutes or until cheese has melted. Season to taste with salt and pepper. Enjoy!