Ingredients
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1 large butternut squash (2 1/2 to 2 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes (7 cups)
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¼ cup extra-virgin olive oil or coconut oil
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½ teaspoon ground cinnamon
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½ teaspoon freshly grated nutmeg
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Sea salt and ground black pepper
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¼ cup chopped fresh parsley
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¼ cup chopped fresh chives
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⅔ cup extra-virgin olive oil
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2 lemons, zested (4 teaspoons)
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4 cloves garlic, minced
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½ of a yellow onion, finely chopped (1/2 cup)
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4 cup cooked quinoa*
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2 tablespoon maple syrup
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pinch cayenne pepper
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4 cup baby kale
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2 tablespoon lemon juice
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3 ounce Manchego cheese, shaved
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Radish sprouts (optional)
Directions
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Preheat oven to 425°F. Spread the squash cubes in a shallow baking pan. Drizzle with 2 tablespoon of the oil and sprinkle with cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake about 25 minutes or until tender and the edges of squash are browned, stirring once. Remove to cool slightly.
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Meanwhile, in a food processor or blender combine the parsley, chives, 2/3 cup oil, lemon zest, and a few pinches of sea salt. Cover and and process or blend until combined and herbs are finely chopped; set aside.
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In a very large skillet heat remaining oil over medium heat. Add garlic, onion, and a pinch of salt. Cook and stir for 1 minute. Stir in quinoa, maple, and cayenne. Cook for 6 to 8 minutes or until the quinoa gets crispy, stirring occasionally. Stir in kale until wilted. Transfer to a large bowl and stir in squash, lemon juice, and 2 tablespoons of the herb oil. Serve at room temperature topped with remaining herb oil and Manchego cheese. Garnish with radish sprouts, if desired.
Add an Egg:
Top each serving with a poached egg. To make eggs ahead poach and then transfer to a baking dish. Cover and chill up to 24 hours. To reheat, place a steamer basket in an extra large skillet. Add water to just below the basket and bring to a gentle boil. Add eggs to basket. Cover and steam for 3 minutes or until heated through.
*
For cooked quinoa, start with 2 cups uncooked quinoa, rinsed and drained. Place in a large saucepan with 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until tender. Drain off any excess liquid. Or, you can purchase cooked quinoa.
Nutrition Facts (per serving)
| 378 | Calories |
| 25g | Fat |
| 34g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 5g | 25% |
| Cholesterol 8mg | 3% |
| Sodium 327mg | 14% |
| Total Carbohydrate 34g | 12% |
| Total Sugars 6g | |
| Protein 8g | 16% |
| Vitamin C 58.7mg | 65% |
| Calcium 189.1mg | 15% |
| Iron 2.5mg | 14% |
| Potassium 647mg | 14% |
| Folate, total 101.3mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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