Quinoa with Butternut Squash and Sautéed Kale

Farmers Market Squash

Squash is abundant this time of year and they are all pretty cool looking if you ask me; luckily they’re not just beautiful to look at, they’re delicious too!

Butternut squash is very low in calories but contains a good amount of dietary fiber and phyto-nutrients. It’s naturally rich in Vitamin A, Vitamin C and minerals. Kale is one of the most nutritious leafy greens around so why wouldn’t I add it in here? 😉 This dish is a nice mix of savory and sweet; I didn’t even crave dessert after it (and I always crave something sweet after dinner 🙂 ).

Ingredients:
1 cup quinoa
2 cups water
1 butternut squash, peeled, seeded and cut into 1 inch cubes
1 medium yellow onion, thinly sliced
2 cups of chopped kale
1 tsp. extra virgin olive oil
¼ cup chopped raw walnuts
2 tsp. organic, unrefined coconut oil
1 tsp local, raw honey
1 tbsp dried tarragon
sea salt
black pepper
nutritional yeast (optional)

Pre-heat the oven to 400 degrees. Place the chopped squash in a bowl and drizzle 1 teaspoon of olive oil over it. Add a bit of salt and pepper. Mix thoroughly so that the olive oil coats all of the squash. Lay it in a baking dish. Once the oven is heated, place it in the oven and set the timer for 40 minutes. Be sure to check on them after 20 minutes and toss them around, then place back in the oven. Squash is done once it’s nice and tender. Set aside when done.

While the squash is cooking, rinse the quinoa and then place it in a pot and add 2 cups of water. Place the heat on high. Bring this to a simmer, then place the heat on low and cover it. Let this cook for 20 minutes. Set aside.

Melt 1 teaspoon of coconut oil in a sauté pan on medium high heat, once the oil is melted add the sliced onions, and sauté for 4-6 minutes until they become soft and translucent. Then stir in the kale and walnuts. Once the kale has softened, add 1 teaspoon of honey. Give it all a final stir. Cover and set aside.

Take a large mixing bowl and add in the quinoa and 1 teaspoon of coconut oil. Mix together until the coconut oil has melted. Then add in the butternut squash and stir. Lastly take the kale and place it on top of the quinoa and squash.  If you like nutritional yeast it’s great sprinkled on top. Enjoy!

Butternut Squash and Apple Soup

The soup is a great summertime dish because it can be served room temperature or cold, can be stored in the fridge for about a week, and it is super easy to make!

Butternut squash and apple soup with shredded carrots and watercress.

All you need is a blender and:

1.5 cups water (or enough to give you the consistency that you want)

2 cups butternut squash, peeled and diced

3-4 stalks celery

3 apples

2 green onions (scallions)

1/2 cup fresh basil

1/2 teaspoon sea salt

a dash of cayenne

a squirt of raw honey

Start by adding the water and about half of your diced squash to the blender, and blend until smooth.  Then, add the rest of the squash, followed with the rest of the ingredients, blending in intervals until everything is smooth.

Soup with avocado, hemp seeds and watercress.

 

To add some texture (and some extra health benefits) top this soup off with some of your favorite veggies or seeds.  Some great options are avocado, sprouts, shredded carrots, watercress, arugula, hemp seeds, sunflower seeds, parsley, diced apple… you get the idea, right?