Cumin Spiced Squash with White Beans and Scallions

Some days, prepping food for the week feels like sooo much work.

I’m standing in the kitchen, roasting beets, peeling and roasting squash, processing pepper, toasting squash seeds for a healthy snack or salads, making beans, toasting raw cashews, blah blah blah. When it’s all done, I don’t even have a meal!

I hate feeling unproductive. I feel unproductive if I’ve cooked and have no meal. That’s a problem I have. If I spend any amount of time doing anything, I have to feel like I got oodles of stuff done or my head space gets funky.

It’s something I’m working on. After all we can’t be productive all of the time.

As a friend once told me, to “be” human is to BE. Or was it, we are human “beings” and I need to work on the “being.” What ever the verbiage she used, she said it much more eloquently than that. But you get the point.

That being said, after all that cooking, I realize how grateful I am in the end. When I go to put dinner together it takes almost no time at all. It took around 8 minutes and was less than zero on the stress scale.

Then I remember why I prep for the week. It means that the rest of the week I can put meals on the table super fast and spend a little more time “being.”

This cumin spiced squash recipe is one of those meals. Sure it requires roasting squash and cooking beans, but that doesn’t have to happen on a prep day. In all honesty it can be done on any evening that you’re sitting around watching TV or cleaning the house.

I hope you decide to give this a try. It’s super flavorful and comes together easily. It can be served on lettuce wraps (like we did), but if you do this, cut the squash in smaller cubes, it will be easier to eat that way.  Or serve it on a bed of brown rice, that would be super yummy.

Cumin Spiced Squash with White Beans and Scallions

Serves 2

  • 1 tsp cumin seeds
  • 1 Tbsp olive oil
  • 2 cups roasted squash (any variety)
  • 1/2 cup cooked white beans
  • 2 scallions or green onions cut on the diagonal
  • 1 red chili  (or other hot pepper) thinly sliced
  • salt and pepper to taste

In a medium frying pan, toast the cumin seeds on high heat for about 1 minute or until fragrant. Add the oil, squash, beans, scallions and sliced chili to the pan. Heat until warmed through, approximately 5 minutes.

Serve with the Avocado Yogurt Sauce in lettuce wraps or over rice, sprouted beans or couscous.

Avocado Yogurt Sauce

  • 1 avocado
  • 1/3 cup plain full fat yogurt (use coconut cream for vegan substitution)
  • 1 Tbsp lemon juice
  • salt and pepper

Slice the avocado in half and remove the pit and skin. Place the avocado, yogurt and lemon juice in a blender. Process until smooth. Add salt and pepper to taste.

Recipe Notes:

Roasting Squash: Peel the squash using a knife or carrot peeler. Cut the squash in half, remove the seeds and cut into cubes. Toss them with 2 Tbsp of oil, and 2 crushed garlic cloves (optional) and salt and pepper. Roast at 375 F for 45 minutes to an hour or until tender.

Cooking White Beans: Place 1/2 cup of dry white beans with 3 cups of water and 3 Tbsp of vinegar (aids in digestions and reduces flatulence). Let soak for 8 to 24 hours. I let them soak overnight. Rinse the beans very well to remove the vinegar. Place the beans in a pot with 3 cups of water. Bring the beans to a boil. Reduce heat, cover and simmer for 40 minutes to an hour or until tender. Depending on how long the beans soak will determine how long the beans take to cook, along with how old the beans are.

 

I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, What’s Cooking Wednesday, and Real Food WednesdayPennywise Platter Thursday, Simple Lives Thursday, Full Plate Thursday, Freaky Friday, Fight Back Friday, and Foodie Friday.

17 Responses to Cumin Spiced Squash with White Beans and Scallions

  1. Amber H September 23, 2012 at 5:59 pm #

    Hi France,

    You made me giggle today. I feel like this ALL THE TIME. I prep like crazy and there is nothing tangible right in front of me from the energy expelled. Glad I’m not the only one who feels that way. :-)

    This recipe is delightful. The colors are so vibrant. And I love everything about it. I have bookmarked this recipe. Thank you France.

    Have a wonderful rest of your Sunday. :-)

  2. Jeanette Chen September 24, 2012 at 3:37 am #

    Love that Avocado Yogurt Sauce! I guess I don’t really think about it as prep work, just making extras so I can use it throughout the week.

    • France Morissette September 24, 2012 at 6:14 pm #

      That’s a better way of looking at it. I’ll remind myself of that point Jeanette the next time I’m feeling exasperated with the food prep.

  3. Ann Blackwell September 24, 2012 at 6:02 am #

    A beloved Quaker Friend told me, “We are human beings and not human doings.” I think that may be the quotation you are looking for. Hugs. anny.beads@gmail.com

    • France Morissette September 24, 2012 at 6:12 pm #

      Ann! That’s the one! Thank you.

  4. Koko September 24, 2012 at 3:39 pm #

    You are so right, France, but your meals are beautiful and healthy and it truly is worth all the prep work. I can’t wait to start eating butternut squash this season, and I would love to try this recipe.

  5. LIB September 25, 2012 at 5:34 pm #

    Oh I was just planning to roast my butternut squash – can’t wait to try this!

  6. Debra Eliot September 26, 2012 at 12:28 am #

    This sounds really tasty. I have some pumpkin to roast and I can’t wait to make this.

  7. Miz Helen October 1, 2012 at 1:09 am #

    This is a beautiful dish, I love the Cumin with the Squash and Beans, a great combination. Sure hope you have a great week and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Shelley Alexander October 1, 2012 at 8:04 pm #

    Hi France, I understand how you feel about prep. Eating healthy requires some time spent prepping but the results are so worth it and your recipe sounds fantastic! I have some white beans, avocado, yogurt, and spaghetti squash right now so I will make my own version of it. Thanks for sharing such a delicious and healthy recipe!

  9. Laura @ Gluten Free Pantry October 2, 2012 at 4:14 pm #

    I have been making butternut squash a few times a week lately. I am stoked to try out this recipe and give my family a much needed break from risotto and soup squash recipes :) Thanks for this flavorful recipe France!

  10. Miz Helen October 4, 2012 at 12:42 pm #

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  11. indigo57 October 7, 2012 at 12:54 am #

    I added some cherry tomatoes and instead of the avocado yogurt sauce, I used a bit of leftover avocado gazpacho. It was really good!

    • France Morissette October 8, 2012 at 6:30 pm #

      Those sound like lovely additions and a super smart use of avo gaspacho.

Trackbacks/Pingbacks

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