Sunday batch cooking for the win! If I didn't get this in at the beginning of the week, my meals and snacks would look a lot more bland. Just like you, I am busy and can't be in the kitchen all day long. But, if I am well prepared, I am able to whip up delicious meals without much effort. Most of the things I make are surprisingly easy and basic. Totally approachable for the multi-tasking woman (so pretty much every woman I know)!
This "recipe" is the perfect example of creating something out of the norm from my everyday go-to batch cooking items. No one wants to get in a rut of eating the same thing every day. With a few alterations here and there, you can take your cooking repertoire from zero to hero.
Maple Balsamic Stuffed Acorn Squash
What to batch cook ahead of time (you can also make it all at once, but having these three things already prepped cuts down the cooking time):
- Cook Farro: Bring 1 cup farro + 3 cups water to a boil, reduce heat, cover and simmer for 30 minutes. Drain any excess water. Store for 7-10 days in the fridge.
- Roast Beets & Brussels Sprouts: Cube beets and quarter sprouts. Toss with olive oil & salt. Spread on baking sheet and roast at 450F for 30-40 minutes.
- 1 acorn squash
- 1 cup roasted beets
- 1 cup roasted Brussels sprouts
- 1 cup cooked farro
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- salt to taste
- Preheat oven to 400F. Cut acorn squash in half lengthwise and scoop out seeds.
- Place squash halves face down on baking sheet and roast for 30 minutes.
- Meanwhile, combine olive oil, farro, beets and Brussels sprouts in a saute pan over medium heat. (This is an important step mostly if you are using pre-cooked grains and veggies in order to heat them up).
- Whisk balsamic vinegar and maple syrup together.
- Once heated, remove grains and veggies from stove top and toss with maple balsamic mixture. Salt to desired taste.
- Remove acorn squash from oven and add filling to center.