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 a crazy combination of 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
Directions:
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!
We’ve been eating up our winter squash stash, too! I love them and always look forward to them each fall/winter. I’m am getting ready for spring and summer veggies now though. I like how you’ve stuffed these – they look yummy!
I’ve got the squash, the quinoa already cooked in the freezer and some gorgeous baby kale, so tomorrow night’s supper is in the bag. Thanks. It sounds wonderful. Glad everything seems to be going well even with the hard days and weird weather. Sounds like you will plant much sooner than you would in MA. Take care.
PS Henry looks about as good as the garlic…
Oh I will never tire of those gorgeous pictures of the view!!!
You are AMAZING and so kind to share your photos.I enjoy them. And this particular squash recipe looks D’Lish. I look forward totrying it!! Thank you! ENJOY Spring!
I concur with Sandra! Your photos of Tumbleweed Farm are terrific, and the view of Mount Hood is stunning! Keep ’em coming! Glad you’re forging forward, and very glad to see that Henry is relishing his role as such an important part of Team Tumbleweed!
oh these look so freakin’ yum! blue cheese sounds like the PERFECT accompaniment to squash, kale, and quinoa. mmm.
I just recently discovered how great squash and blue cheese are together .. combined with kale and quinoa this must be amazing!
Love your observations 😛 What an incredible view. I wouldn’t get sick of that! Can I confess that I bought 2 bunches of kale.. for my bunnies.
Wow, Andrea, I’m super impressed. Very clever use of a butternut squash!
Yum. Loving the last of your winter squash recipes, and your view!
I love squash, don’t remind me that it’s going away soon! This recipe looks amazing– it sounds healthy and indulgent at the same time. Perfect mix.
There’s no way to be sick of Mt. Hood view pictures! These stuffed butternut squash sound delicious and they’re made of simple and healthy ingredients. Perfect!
I’ve never thought to stuff a butternut squash like a sweet potato, but DUH. Amazing. 🙂 So glad to hear things are growing and going well (minus the weather, that is :))!
YUM! The hubs loves twice baked potatoes so I’ll have to switch it up on him and make some twice baked butternut squash for dinner 🙂 And please keep sharing photos of your view – It is gorgeous!
Butternut squash and kale…Andrea, this is such a heavenly dish. YUMMY!
The weatherman has been absolutely useless here as well!
Twice baked butternuts sound fabulous to me. I can’t get enough before the season is up! And that stuffing sounds amazing.
I would never get sick of pictures of Mt Hood. It’s beautiful. And so is that meal. Man, does it sound good!
Made these last night and they were brill!!! Made your ‘cream’ of mushroom soup too and it was equally good. Thanks for the food love.
Emma,
So happy you enjoyed the squash! it’s my absolute favorite way to prepare butternut. That soup is one of my go-tos when the weather is chilly! Thanks for cooking my recipes lady!
I just recently heard of your blog on Barre3 (love!) and now I love reading about your recipes and farming! This was so yummy. I used feta instead and my husband and I devoured a squash like never before. Thanks! Looking forward to seeing what the summer season is like on your farm. That view is amazing!
Hey Shelly, Thanks for swinging by the blog! I am so happy you tried the squash. It’s one of my favorites 🙂
Made this for lunches this week — minus the one I had to scarf down as soon as it cooled off. So so good!
P.S. There can never be too much Mt Hood! 😉 I lived in Seattle for 20+ years and every time Rainier made an appearance I fell in love with that place all over again.