As I prep for my baby’s arrival, I started to get really into meal prepping and planning quick and easy dinners that can turn into multiple options throughout the week.

This one is an ode to the butternut squash. A 3 day plan from roasted veggies, to fall harvest bowl to soup. Add this into your weekly rotation.

Day One: Roast Your Veggies

Butternut squash

  • wash and leave skin on
  • cut in half
  • cover in avocado oil
  • sprinkle with salt and spices (cinnamon is a favorite)

Broccoli

  • cut broccoli floret and stem
  • cover with avocado oil
  • sprinkle salt + pepper

Red Onion

  • cut into quarters
  • cover with avocado oil
  • sprinkle salt + pepper

Garlic

  • Use a full head of garlic
  • Peel away outer layers around the head of garlic. Leave the head intact with all the cloves connected
  • Cut about 1/4 inch off the head of garlic
  • Drizzle olive oil over exposed garlic
  • Wrap the garlic in aluminum foil

Chickpeas

  • wash and drain 1 cup of chickpeas
  • drizzle with avocado oil, salt, pepper, and spices (I like curry)

Sweet Potatoes

  • cut into 1 inch cubes
  • sprinkle with avocado oil
  • salt + pepper to taste

Baking Times:

Butternut squash 400°45 min
Broccoli 400°15-22 min
Red onion400°15-20 min
Garlic 400°40 min
Chickpeas 400°23-30 min
Sweet potatoes 400°30

Set oven temp to 400 degrees while you prepare the veggies.

Place parchment paper on 2 baking sheets for easy clean up.

Timing for ease:

  • Butternut squash for 5 min
  • Add garlic for another 10 mins
  • Add sweet potatoes and chickpeas for another 10 mins
  • On a new sheet add broccoli and red onion for another 20 min

While the veggies bake make rice / quinoa / farro in rice cooker.

And make tahini dressing.

Tahini Dressing (double recipe for week meal plan)

  • 2 Tbsp Tahini (I used Trader Joe’s organic tahini)
  • 1 Tbsp Yacon syrup (sub for maple syrup)
  • 1 Small Lemon juiced
  • Sea salt to taste
  • Warm water to desired consistency (add in 1 tbsp at a time)

Day 2: Add greens to make a salad

Day 3: Butternut Squash Soup

  • In a blender mix COLD butternut squash (no skin), sweet potatoes, red onions, garlic, and broth of choice
  • Blend until creamy
  • Pour into pot to heat up, add salt to taste.
  • Sprinkle with cilantro, walnuts, or hemp seeds

Fall Meal Plan