This dish does not contain egg, dairy or gluten.
Happy Monday after the Superbowl! Did you watch last night? We did watch a little bit of the game with the kids after dinner. It turns out Lucas really likes guacamole dip??? I was amazed...I wonder if there will be a repeat. He will not eat avocados. Our weekend was pretty uneventful for the most part. Lucas tried the kids' workshop at Home Depot and loved it. I'm not surprised- he loves his tools!
I didn't have enough butternut squash to make soup so I decided to make a stir-fry with it instead. I paired it with kale which we got in our Misfits produce box. Nothing like buttery soft squash!
Here is what you need to make this dish at home:
Ingredients
4 servings
2 bunches of kale
1 cup of quinoa (cooked)
diced butternut squash (roasted)
2 cloves of garlic
1 tsp ginger
olive oil and salt
********************************************************************************************************
Dice the butternut squash, add to lined pan and drizzle with olive oil. Season with salt. Roast at 425 F for about 30 minutes or until the butternut squash is tender but not mushy. Cook 1 cup of quinoa in 2 cups of water. Simmer on low until fluffy. Set aside. Peel and slice two cloves of garlic. Saute in a pan until fragrant. Wash and cut the kale. Add to the pan and cook. Make sure you don't burn it. Fold in the butternut squash. Add about 1 cup of broth, cover and simmer. Add 1 cup of cooked quinoa and fold gently. Season with salt and add ginger. Voila!
I love the contrast of the buttery soft squash with the earthy kale. This dish is so simple but so filling and flavorful. It's a powerhouse of nutrition too with plant protein, vitamins and minerals.
Enjoy this super easy and flavorful kale and butternut squash! Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
Thank you for reading this post!
Post a Comment