Simple weekend food prep is one of our signature strategies to stay on track with healthy eating during a busy week. There is nothing better than opening up your fridge and pulling out nutritious, delicious food that is ready to nourish your body on the spot.
Today we wanted to share a really great recipe that we consider the perfect dish to use for meal prepping.
This works especially well because it can be used for any meal, be it breakfast, lunch or even dinner. But you don’t have to stop there. We have even served this for company brunch because it’s so pretty and festive.
This crust-less baked dish boasts bright orange butternut squash packed with vitamin A and C, immune boosting mushrooms, and protein packed eggs. We hope you enjoy it as much as we do.
Butternut Squash Mushroom Bake
- 1 small butternut squash, peeled, cut into chunks*
- 3 Tbs olive oil
- 10 cremini mushrooms, sliced
- 2 scallions, sliced thin
- 8 organic, pastured eggs
- 1 Tbs dried thyme
- 3/4 teaspoon salt
- fresh pepper to taste
Mix squash and 2 tablespoons of the oil in a large bowl and spread evenly onto a baking sheet. Bake at 375 for about 40 minutes. Reserve bowl without washing out. With remaining tablespoon of oil, saute mushrooms and thyme over low-medium heat until mushrooms begin to soften, 3-4 minutes. Remove from heat. When squash is done, turn oven down to 325, and grease a 9×9 baking dish.
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