This wintery vegetarian dish is the perfect combo of salty and sweet. Filled with savory herbs, healthy grains, and the crunch of walnuts and pomegranate seeds, you'll eat every glorious bite, guaranteed!
Butternut Squash with herbed quinoa pilaf
Ingredients: (Serves 4)
2 small butternut squash, cut in half and seeds removed
2 TBS olive or avocado oil
1 bullion cube (or 2 cups veggie broth)1 cup quinoa
1 pkg (8 oz) brown button or baby portobello mushroom, sliced
1 small onion, diced
1/2 bunch kale, chopped
1/2 cup walnuts, chopped
fresh rosemary and thyme, chopped
salt and pepper (to taste)
pomegranate seeds (to taste)
Optional add ins: 2 veggie or regular chicken sausage (chopped into small pieces), Feta cheese, hemp hearts
Preparation:
Heat oven to 375 degrees. Cut butternut squash in half, remove seeds. Arrange on lightly greased tray and drizzle with oil, salt and pepper. Cook for 45 minutes or until flesh is soft and easy comes apart with fork.
While squash is cooking, cook 1 cup of quinoa in a small pot (add 2 cups of water with bullion or 2 cups veggie broth + a few drops of oil) for about 25 minutes or until done. (quinoa trick: cook for 20 minutes on a low boil and then put a lid on on the pan for the last 5 minutes to make the quinoa "pop")
When the quinoa is done, heat 1 TBS oil in a large saute pan and add onions. Cook about 3- 5 minutes before adding mushrooms, rosemary, thyme and salt/pepper to taste (you may need to add a TBS of water to help them soften). Optional to add a few chopped veggie or chicken sausages here if you want some extra protein. When mushrooms are lightly browned, mix in kale + chopped walnuts. Cook for a few more minutes until kale is wilted and bright green.
Fill butternut squash with quinoa mixture and top with pomegranate seeds. Option to add other toppings like feta cheese and hemp hearts.