One of my favorite vegetables this time of year is butternut squash.  While it can be a little bit of a pain, I’ve found that a little microwave time can do wonders for making it easier to work with!  It’s really simple to do.  

Take that butternut squash.  Stab it a few times with a fork – you are just puncturing the outer shell, it doesn’t have to be really deep.  Cut off the top and bottom, and lay the squash down on a plate.  

Microwave for about three and a half minutes then let cool.  Congratulations!  You are now the proud owner of a squash you won’t spend an hour trying to peel!  

This is a great recipe for taking in your lunches.  It has a ton of great fall flavor, so while it may not feel like fall here, at least I can pretend it is while I eat my lunch!



Butternut Squash Enchilada Bowls

Butternut Squash Enchilada Bowls


  • 1 C quinoa
  • 1 tsp fajita seasoning
  • 1 medium butternut squash, chopped
  • 1 small sweet onion, chopped
  • 2 small or one large bell pepper, chopped
  • 2 tsp cumin
  • 1 tsp fajita seasoning
  • 1 15 oz can black beans, drained and rinsed
  • 1 can rotel, drained
  • 1 small can enchilada sauce
  • 1-2 cups baby spinach leaves
  • Toppers: Mexican cheese, salsa, sour cream, quacamole


  1. Cook the quinoa in 2 cups of water or broth and 1 tsp fajita seasoning.
  2. Sauté onion and butternut squash in 1 T olive oil over medium heat until softened – if you need to, add a little water and put the lid on to steam the squash. (It depends on how soft you like your squash).
  3. Add the cumin and fajita seasoning, sautéing and additional minute.
  4. Add the black beans, rotel, and enchilada sauce to the pan – cook for 5 more minutes until heated through.
  5. Remove from heat, stir in the spinach and peppers.
  6. Dish up quinoa, top with the butternut squash mixture. Add salsa, cheese, or any other topping you desire!
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