Roasted Butternut Squash And Quinoa. This Is A Great Side Di

roasted butternut squash and quinoa this is a great side di display image eba
roasted butternut squash and quinoa this is a great side di display image eba

Roasted Butternut Squash and Quinoa. This is a great side dish featuring the colors of fall. ?
1 medium butternut squash 
2 tsp olive oil divided
1/2 cup quinoa
1 cup low sodium vegetable broth 
1 kale leaf
2 cloves garlic minced
1 tsp dried oregano
1/2 tsp black pepper 
1/2 tsp sea salt
1 tbsp fresh orange juice
1/4 cup pomegranate arils (for garnish)

Preheat the  oven to 425 degrees F.
Cut the butternut squash in halve, scoop out the seeds, then arrange the halves on a baking tray, cut sides up.
Drizzle with 1 tsp olive oil and sprinkle lightly with 1/4 tsp salt and 1/4 tsp pepper.
Bake 45 minutes, until the squash is fork tender.
Remove from the oven and let cool.
Reduce the oven temperature to 375 degrees.
While the squash is baking, add the broth to a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
In a large skillet, heat the remaining 1 tsp olive over medium.
Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Cook 30 additional seconds, until is fragrant. Stir in the orange juice and cooked quinoa.
Once the squash is cool, scoop out some of the flesh, leaving a 1/2-inch-thick border around the sides. Add the squash to the quinoa mixture.
Stuff the kale quinoa filling into the squash halves, then return the squash to the oven.
Bake at 375 degrees until hot, about 7 additional minutes.

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