Baked Butternut Squash With Pakcoy From The Garden

The harvest from the garden inspires me to create a healthy menu.

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Do you realize that real food that is good for the body is food that is less processed? Indeed, if you are not used to it, "real food" will taste unpleasant. So, our job is to get used to it if we want to live healthy. Get used to consuming real food without much processing.

I'm grateful that my tongue is used to eating dishes with a "real" taste. That
because my family has always eaten vegetables since I was little, and I am also not used to eating snacks from outside.

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This time, my breakfast menu was inspired by fresh pak choy that I harvested directly from the organic garden. I combined those pak choy with Butternut Squash, also tempeh and mushrooms.

Apart from being a breakfast menu, it can be used as a dinner menu for those of you who want to reduce carbohydrate intake.

You can also replace pak choy with other types of green vegetables. That's not a problem because here we use basic seasoning which is suitable for various types of green vegetables.

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The Ingredients

• Butternut Squash, I use a half portion
• 100 grams of tempeh, cut into cubes
• 100 grams of mushrooms
• Pakcoy or green vegetables according to your taste

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Seasoning

• 5 cloves of garlic, finely chopped
• 2 tbsp of sweet soy sauce
• 1/2 tsp of salt
• 1/2 tsp of corinader powder
• 1/2 tsp of pepper powder
• 50 ml of water
• (optional) red chillies or red bell peppers

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Cooking Instructions

STEP 1

Prepare Butternut Squash first. Make sure to preheat an air-fryer or an oven to bake butternut squash.

Cut the Butternut Squash. I'm just use a half. Remove the seeds, then wash thoroughly and dry the surface of the Butternut Squash with a cloth.

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STEP 2

Prick all surfaces of the Butternut Squash using a fork. This is done so that they can cook evenly more quickly.

After skewering the Butternut Squash, spread it evenly with oil, and sprinkle with salt to taste.

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STEP 3

Bake Butternut Squash with 25 minutes per side or until tender and juicy.

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STEP 4

Fry tempeh with a little oil. Don't forget to turn them over. Fry until it turns brown. Then, lift and drain.

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STEP 5

Heat a little oil, then stir-fry chopped garlic for a while until have good fragnant. Please use small heat first. Then, add red chili or red bell pepper.Add sweet soy sauce and water. Mix well.

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STEP 6

Add mushrooms and pak choy. Stir well, and cook for about 3-5 minutes according to the doneness of the vegetables according to taste. I used 4 minutes, with the pakchoy stems still crunchy.

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STEP 7

The last step, add fried tempeh, and all seasoning. Stir well for a while and remove them.

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Serving

Serve Baked Butternut Squash with stir-fried vegetables. Gently shave with a fork the Baked Butternut Squash for easier enjoyment.

Baked butternut squash is tender and yummy! 😋 Similar with baked sweet potatoes.

Well, the taste of organic vegetables is fresher and a bit sweeter compared to vegetables that use chemical fertilizers. Vegetables with chemical fertilizers taste a bit bitter in my experience.

I am very happy that now I have started to have stocks of organic vegetables, even though they are still small. I continue to learn to produce more vegetable stock from my garden. Until next on my kitchen and garden stories. ❤️

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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