When it comes to planning meals, I like to make one big dish on Sundays to eat for lunch during the next week. The dish has to be substantial enough to have adequate leftovers and work well reheated. The Squasage Bake fills both these requirements.
The recipe was created by Susan Poer and is an easy, versatile dish everyone should have in their recipe box. I’ll give you the recipe below and remember to just use it as a starting point. The ingredients can change for your taste preferences and what’s available locally and seasonally.
Learning to cook is the biggest needle mover in improving your health. Processed food is mostly garbage and if you want to see a noticeable improvement in your energy levels and other bio-health markers get a knife and learn how to use it.
I recommend an 8″ chef’s knife like this one on Amazon (affiliate link). You really only need one good knife to start but it needs to be a good one. I started cooking with a crappy knife that didn’t cut easily and it made cooking a chore. Getting a good knife and learning how to use it will make cooking a more enjoyable task.
Now for the recipe:
- 1-2 onions
- 2 cloves of garlic (or more to your taste)
- Coconut oil, butter or other fat of your choosing
- Squash – Delicata (2 or 3 will do), Butternut, or any other you like (Acorn Squash is not suitable for this recipe)
- 1 bunch of Swiss chard or other greens
- Preheat oven to 350 degrees
- Slice 1-2 onions, melt oil in oven proof skillet. Cook onions on medium heat.
- Finely chop garlic and add to onions.
- De-stem greens, dice stems and thinly slice leaves. Add to onions. When cooked turn off skillet.
- Peel and slice squash to your liking. Delicata doesn’t need to be completely peeled but I like to take some of it off for make it easier to eat. Spread out on top of onions and greens
- Top with crumbled raw sausage
- Cook at 350 until squash is soft check at about 20 minutes. I like to cover with foil about halfway through so the sausage doesn’t dry out.
This is a great recipe for the new cook so let me know if there is any place you struggled with the instructions and I clarify for you. Did you make this recipe? Share in the comments what you liked or didn’t, what worked for you or didn’t and if you would make it again.
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Amy Welker is a Certified Transformational Nutrition coach. When she found herself over-worked and exhausted in the corporate world she set off on an adventure to find ways to eat for energy, improve her mindset and strengthen her body. She shares what worked for her in her Facebook group, Eat Breathe Move Community.
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