Butternut Recipe

​TWICE BAKED BUTTERNUT SQUASH
PREP TIME: 15 MINS    COOK TIME: 30 MINS    SERVES: 6

• 3 butternut squash sliced in half lengthwise, seeded, and hollowed out leaving 1/4 inch on the sides
• 1 cup quinoa
• 2 cups veggie stock
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup kale, stems removed and chopped
• 1/2 cup gorgonzola cheese, crumbled
• olive oil
• salt and pepper

Preparation

1. Preheat oven to 400 degrees.
2. Drizzle squash with a little olive oil. Place squash on an oiled baking sheet cut side down and roast for about 20 minutes. (If using larger butternut squash this process may take longer)
3. Place 1 cup uncooked quinoa and two cups veggie stock in a pan. Bring to a boil and simmer for about 12-15 minutes, or until quinoa is fully cooked.
4. Saute' garlic and onion in a few tablespoons of olive oil over medium heat. After about 7 minutes add kale. Continue to cook until kale is bright green and wilted. (about 8 minutes)
5. Mix your quinoa and kale mixture together (you may have extra quinoa, save it  for a later use)
6. Take squash out of the oven and scoop a healthy portion of quinoa mixture into each half. Top with a handful of gorgonzola cheese and place back in the oven for about 3-5 minutes, or until cheese is melted.
7. Serve warm and enjoy!