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Leftover Butternut Squash

Leftover Butternut Squash, Pinto Beans, and Corn in a Spinach Salad with Cheese Omelette, topped with Tomatoes, and Capers

Leftover butternut squash, beans, and corn, make their way on to my breakfast platter (in the form of a sautéed spinach salad). Plus a simple cheesy omelette, topped with tomatoes, and capers. ((This isn’t really a natural fit of foods for me, but I like all those things well enough, so I ain’t mad at it.))


Protein: (Pinto) Beans, Two Pasture-Raised Eggs from Vital Farms, Cheese

Veggie: Spinach

Carbs: Corn, Butternut Squash, Tomatoes, Capers


+ This meal is refined sugar free (and sugar substitute free), to the best of my knowledge.

View more in this series…

Butternut Squash Mise En Place, with Pinto Beans Corn, Onions, Basil, Garlic, Salt, and Pepper
Summer Stew (Recipe includes Butternut Squash, Pinto Beans, Corn, Salt, Pepper, Garlic, and Onions)
Summer Stew Over Rice with Butternut Squash, Pinto Beans, Corn, Basil and Spices

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