Roasted Butternut Squash with Quinoa and Kale

Roasted Butternut Squash with Quinoa and Kale

I love the Farmer’s Market in the Fall. Seeing the variety of root veggies and all the dark leafy greens, like kale and chard at all of the produce stalls…it’s enough to make me swoon. So luscious!

Fall veggies are great roasted – the flavors intensify as the moisture evaporates and the natural sugars caramelize, so you’re left with a slightly crisp vegetable that’s much more flavorful than boiled vegetables, which makes roasting one of my favorite ways to prepare root vegetables like squash, and potatoes.

Roasting also happens to be super simple – toss in oil, herbs and spices, and let the oven do the rest. It’s one of my go-to cooking methods especially after a long day of clients. That’s actually how this recipe came to be – I needed to prep a meal for a Holiday potluck and only had an hour to make it happen. And now, you get to enjoy the fruits of my labor.

Roasted Butternut Squash with Quinoa and Kale

Roasted Butternut Squash with Quinoa, Kale and Maple Tahini Dressing

Makes 4 large servings 

For the Butternut Squash:
1 large butternut squash, peeled, seeded, and diced
2 Tablespoons olive oil
½ tsp smoked paprika
Salt and Pepper

For the Quinoa:
2 Tablespoons olive oil
2 garlic cloves, peeled and minced
1 cup quinoa (uncooked), rinsed and drained
2 cups vegetable broth or stock
1 large bunch of lacinato kale (4-5 cups), washed and roughly chopped
1 Granny Smith apple, chopped
1 Tablespoon lemon juice
Salt and Pepper, to taste

For the Dressing:

1 large garlic clove, peeled
Zest of 1 lemon
¼ cup lemon juice
1 Tablespoon maple syrup
2 Tablespoons olive oil
¼ cup tahini
Salt and pepper, to taste

Directions:

Preheat the oven to 400 degrees. Place the squash in a large bowl with olive oil, smoked paprika, salt and pepper. Toss gently until the squash is well coated in oil and spices. Spread the squash on a baking sheet in a single layer, and bake for 35-40 minutes, flipping once halfway. Roast until tender.

While the squash is roasting, prepare the quinoa: Heat a medium sauce pan over medium heat, add 1 Tablespoon of oil. Once hot, add quinoa and toast for 2-3 minutes, until fragrant. Add the vegetable broth. Allow the broth to come to boil, then reduce the heat to simmer, cover and cook for 15 minutes. Remove the quinoa from the heat, keep it covered.

In a skillet, heat the remaining tablespoon of oil. Add the garlic and stir for 20-30 seconds, then add the kale. Allow the kale to cook for 5-6 minutes, or until just wilted. Add the kale to the quinoa and fluff the quinoa with a fork. Season with salt and pepper, stir to combine.

Toss the apple with lemon juice and add to the quinoa and kale mixture.

For the dressing:

Add all ingredients to a high-speed mixer and blend until thoroughly combined.

To serve:
Spoon the quinoa mixture into a bowl, top with roasted squash and add dressing as desired.

If you give this recipe a try, use #sterlingeats on Instagram so I can see your creations!

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