This crockpot Mexican quinoa is bursting with deliciously fresh and healthy ingredients. This dish is all cooked in the slow cooker (even the quinoa and butternut squash) and has lots of “hidden veggies.”
How do you all feel about butternut squash? Personally, its my favorite squash ever.
When I started dating my husband, just guess who said he hated butternut squash? Yeah it would be him. This news was almost a deal breaker. Luckily he flashed his cute smile and all was fine in the world for then. So we dated longer and I avoided cooking with squash. Then we got married and I further avoided cooking with squash.
And then we were married for 2 years and I went and bought all the squash in the store. The exact number was 9 butternut squashes because they were 59 cents apiece and I tend to go overboard when I find produce on sale. This purchase wasn’t because I was trying to be an awful wife (pinky swear I try to always please him for dinner!) but I had a sudden maddening determination to get him to like it. I just couldn’t go another Fall without the squash. So I searched the best recipes and ended up deciding to just coat the squash cubes in olive oil + salt + pepper + some other spices and roast them in the oven.
You may be able to guess that the story has a very happy ending. Not only did he LOVE the squash, but I’m pretty sure the husband is more obsessed with it than I am. In fact, when they go on sale now, he asks me to stock up. And nowadays, when he asks me to make butternut squash, well, he just gets even cuter to me.
So the moral of the story? It’s all how you prepare the squash. Or, you get really lucky. Or you really will hate it no matter what and just wasted your time reading a very boring story. Basically I’m not sure the moral of the story. What I am sure of – this is one of the best ways I’ve ever eaten butternut squash!…