Jackie went bonkers for this autumnal feast! Butternut squash is the perfect food for fall with its sweet taste, hearty texture, and beautiful color. Pair the squash with some quinoa, kale, and beans for a complete meal.
Ingredients (feeds 2 – 4 people depending on how hungry you are):
1 medium butternut squash diced into small pieces
1 – 2 tablespoons maple syrup
1 – 2 tablespoons dijon mustard
1.5 cups dry quinoa
2 heads of kale chopped into bite sized pieces (remove the ribs if desired, I tend to keep them)
Beans canned or fresh
Salt and pepper
2 garlic gloves minced or finely sliced
4 scallions minced
Red pepper flakes
1 teaspoon oil (optional)
White wine for cooking
Preheat the oven to 375. Place the butternut squash into a large bowl. Mix well with the maple syrup and dijon mustard along with some salt and pepper to taste. Spread the squash onto a cookie sheet and bake until tender – about 40 minutes. Flip the squash pieces with a spatula after 20 minutes.
While the squash is cooking, cook the quinoa. Add 1.5 cups of quinoa to 2.75 cup of water in a medium sized pot. Bring to a boil and then lower the heat and simmer for about 20 minutes. Mix in the scallions. Set aside.
In another large pot, add the teaspoon of oil (optional), a small splash of white wine, the garlic, and a pinch of red pepper flakes. On medium heat, gently sauté the garlic until fragrant, about 1 minute. Add the kale, along with another more generous splash of white wine. Give a good stir and then cover. Stir frequently until the kale has wilted and is bright green – about 3 to 4 minutes. Add more white wine if necessary. Be sure not to burn the garlic!
I also put on a pot of beans to cook earlier in the evening to have with this meal. For more info on how to cook beans check this link out. You could also grab a can of beans like kidney or pinto or cannellini to have with this meal. I would drain and rinse the beans and place into a bowl along with some boiling water for just a minute or two to liven them up, drain, and add to your plate!
This meal incorporates all of the components of a healthy diet: whole grains (quinoa), lots of nutrient dense vegetables (squash and kale), and legumes/beans.