This dish tastes like fall smells. Perfection.
What You'll Need:
1 medium butternut squash, peeled, seeded and diced
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cloves garlic, minced
1/2 c yellow onion, minced
2 c uncooked quinoa
4 c water
1/4 c chopped parsley
1/4 c chopped chives or green onion
2/3 c olive oil
zest of 2 lemons (nothing fancy required here, you can use a fine cheese grater!)
2 Tbsp PURE maple syrup
pinch cayenne pepper
4 c baby kale
Juice of the 2 lemons you zested
3 oz manchego cheese, shredded from the block
Preheat oven to 425* Combine ingredients from section 1 in a large bowl. Toss to coat. Spread evenly in a roasting pan, drilzzle with olive oil.
Meanwhile, cover quinoa with 4 c salted water. Bring to a boil, then lower to simmer. Cook for about 20 minutes total, or until water is absorbed.
Continue with your badass multitasking skills by mixing the herb oil in section 3. Allow it to sit and the flavors to marry.
Prepare a large serving bowl with the ingredients from section 4. Toss to coat. Add roasted veggies and cooked quinoa. Mix in herb oil. Top with shredded cheese.
This makes 10-12 servings, so is perfect for a party. If preparing for a smaller group, cut the recipe in half. Uncooked cubed butternut squash freezes well uncooked and is nice to have on hand!