Monday, February 3, 2020

LUNCHBOX IDEAS :: Kale Butternut Squash

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:


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