Course Type
Dinner
Dietary Restrictions
Vegetarian, Gluten-Free
4 Servings
Ingredients
1 large butternut squash
2 tablespoons olive oil
Salt and pepper, to taste
3 cloves garlic
1 large onion
1 handful of fresh thyme
1 handful of fresh rosemary
1 cup quinoa
2 cups vegetable broth
1 cup chopped kale
3/4 cup dried cranberries
1/2 cup chopped walnuts
1 cup crumbled feta cheese
Cooking Utensils
Baking sheet
Saucepan with lid
Knife
Roasting pan
Mixing bowl
Stirring spoon
Instructions
1. Preheat the oven to 400 degrees F.
2. Peel the butternut squash, cut it in half, scoop out the seeds and then chop it into dice-sized cubes.
3. Toss the butternut squash in olive oil, salt, and pepper, and place on a baking sheet.
4. Roast in the oven for 25 minutes.
5. While the squash is roasting, finely chop the garlic and onion.
6. Heat remaining olive oil in a saucepan. Add the garlic, onion, thyme, and rosemary. Cook until softened.
7. Add the quinoa to the saucepan, stirring well to coat the quinoa in the oil.
8. Pour in the vegetable broth and bring to a boil.
9. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes.
10. After 15 minutes, stir in the kale, dried cranberries, and walnuts.
11. When the butternut squash is done roasting, add it to the saucepan and mix well.
12. Take off the heat, sprinkle the feta cheese on top and serve with fresh thyme sprigs for garnish.
