Winter squash are beginning to appear in the markets! What's that mean for Cheap not Frugal Eats? Winter squash obsession begins!
I used my recipe Acorn Squash with Chickpeas and Adobo as inspiration for a quick dinner. I sauteed delicata squash that I then simmered in a spicy, peppery tomato sauce (Z.'s red sauce he made with New Mexico chilies) with chickpeas and a few spices. I served my squash and chickpeas over couscous. If you can measure and boil water, you can make couscous.
I sauteed 1 cup of delicata squash about 5 minutes in a large, high-sided pan. I then toasted 1/4 teaspoon turmeric, 1/2 teaspoon cumin, and 1 teaspoon smoked paprika for 30 seconds then added 1 cup tomato sauce and about 1/2 can of rinsed and drained chickpeas. I put a lid on the pan and let simmer about 15 minutes, stirring occasionally, until the squash was tender. Meanwhile, I prepared my couscous. This meal was spicy, flavorful, and just right for a dark, overcast evening.
What are your favorite leftover quick meal ideas?
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