Brussels Sprouts, Butternut Squash, and Bacon Salad

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I made this tasty salad a few weeks ago but then completely neglected to share it with you all. Blame it on I-Started-My-Own-Business-And-Moved brain, I guess...

I used to make brussels sprouts, butternut squash, and bacon and devour it, but something about that combination on its own had its way of leaving me extremely full. Instead of following that tradition, this time I served up less, but used it to top a bed of spinach. It ended up being the most delicious and comforting salad. Seriously, it's like taking an old fashioned comfort food and making it healthy.

What's not to love, right?

Brussels Sprouts, Butternut Squash, and Bacon Salad

Servings: 4

Ingredients:

• 2 cups brussels sprouts, rinsed
• 2 cups butternut squash, cubed
• 8-12 strips uncured bacon
• 1 tbsp olive oil
• 1 tbsp oregano
• salt, pepper to taste
• 4 cups spinach

Directions:

1. Preheat oven to 400 degrees.
2. Line a baking pan with aluminum foil. Place bacon in a thin layer and bake for 25-30 minutes or until crispy. Drain and let dry.
3. Toss butternut squash with 1/2 tbsp olive oil, oregano, and a sprinkling of salt and pepper.
4. Line another baking pan with aluminum foil and spray with cooking spray. Spread butternut squash on top of the foil and bake for 25-30 minutes, or until butternut squash is soft.
5. Steam brussels sprouts for 15 minutes, or microwave for 8 minutes, until soft and tender. Sprinkle with remaining 1/2 tbsp of olive oil, salt, and pepper.
6. Combine cooked butternut squash and brussels sprouts. Crumble bacon and add to the same bowl. Toss well.
7. Put over a bed of fresh spinach! No dressing required, but this would be delicious with a simple drizzling of olive oil and lemon.

Butternut Squash Quinoa Salad with Brown Butter

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I've got some delicious comfort food for you today, guys. And also a lesson. It's very simple and can probably go without saying to some of us, but it's always good to be reminded of.

Be random.

I'll admit that I can become a slave to routine on occasion. A victim of schedule. I can become so excited about plans I've made that I forget to let myself go.

But it's important. Because life is short. And I think I'm spot on in saying that life wasn't meant to be rigid, scheduled, and organized... at least, not all the time. Life is for jumping into the ocean and spontaneous picnic trips to Wicker Park, for putting Sriracha on everything, even though it makes you jump up and down as your mouth burns with fire. Life wants us to give in to random, sometimes.

...so when you randomly feel the urge to buy a butternut squash at Jewel, buy it!

Also, browned butter. Too delicious. But I should warn you: there is such a thing as too much. I swear I had a browned butter headache this weekend after making a batch of cookies and eating far too many. No, I'm not insane.

Butternut Squash Quinoa Salad

Servings: 4

Ingredients:

• 1/2 butternut squash
• 1/4 stick butter
• Italian seasoning
• Sea salt
• Pepper
• 2 tablespoons Pine Nuts
• 2 cups Quinoa
• 3 cups water
• 1 tablespoon cumin powder
• 2 tablespoons Feta Cheese

Directions:

1. Strip and cut butternut squash. Use a veggie peeler to strip the outside layer, then cut about 1/2 an inch off of the top and bottom (this will keep it stable). Cut in half (basically at its "waist"), then cut down the center of each of those pieces. Spoon out the seeds inside, then chop remaining "meaty" parts into small cubes, about 1/2 inch thick. Sound confusing? Here's a tutorial.
2. Brown the butter (Don't know how? Here's a tutorial!). Add butternut squash cubes and sprinkle with Italian seasoning. Mix well, then keep on medium low heat for 15 minutes, stirring occasionally.
3. Meanwhile, combine rinsed quinoa and water, then heat over medium heat until boiling. Add cumin, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Add pine nuts to butternut squash and continue to stir occasionally for another 5-10 minutes, or until butternut squash is soft.
5. Add butternut squash to cooked quinoa and toss well. Add feta cheese just before serving.

Notes:

• A big Butternut Squash will make enough for 10 servings. For this recipe, you should only need about 1/2 of one... but depending on the ratio of butternut squash to quinoa you're looking for, feel free to experiment. It's not an exact science here.