I love butternut squash, but I don’t love peeling and cutting it. It’s not a very efficient use of my limited time for weeknight cooking.
That’s what’s been holding me back from cooking the two butternut squash that have been sitting next to my fruit bowl for quite some time. When I received yet another one from our CSA, Farm Fresh to You, that was my motivation to finally cook something with them.
I had posted a link to the recipe for baked butternut squash sriracha fries a little while ago with plans to try it some day, so that was the first recipe that came to mind when thinking of what to make. A trip to Costco earlier in the day and the need for something quick and easy to make to go along with it, inspired the decision to make a hamburger salad for the main course.
It definitely was challenging to make the “fries” with both kids awake, since I wasn’t able to squeeze the prep in during nap time. I kept Emme busy in her high chair with snacks and then a spoon and a bowl to play with. She definitely wasn’t super happy after awhile, though, but I managed to get through the major prep before she needed to be held. Reece was my helper, mixing the seasoning together and then I let him mix more sriracha, olive oil, salt and pepper together as a dip for the squash fries.
For the burgers, I used the grass-fed organic ground beef I had just bought at Costco that day and mixed it with salt, pepper and a little sriracha (I just eyeballed it all), then formed it into four patties. I browned them on the stove, then put them in the oven until the thermometer read about medium. They came out really juicy and delicious!
For the rest of the salad, I mixed up Trader Joe’s organic mixed greens, sliced radishes and carrots from our CSA box, and persian cucumber. Tossed it all with my usual olive oil, white wine vinegar, garlic salt dressing, topped it with the burger and sprinkled on feta cheese. A drizzle of sriracha on top finishes it off nicely!
The kids and hubby loved it and we ended up eating nearly a whole huge butternut squash!
I followed this recipe for the baked butternut squash sriracha fries:
1 TBSP olive oil
1 tsp Sriracha
salt to taste
1 large butternut squash
Peel squash, remove seeds and slice into steak fry shape. Whisk olive oil, sriracha and salt together, use your hands to toss it with the squash, bake at 425 for 20 min, flip and bake another 20 min.
I don’t usually plan my meals in advance, so sometimes they can get a little boring if I’m just cooking up some chicken with veggies as a side. It’s so nice to make a meal that’s healthy, a little different from our norm and have everyone enjoy it, including the kids.
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