Adapted from The Minimalist Baker
- 3 cups butternut squash, chopped into small, bite-size cubes
- 2 tablespoons grapeseed oil or avocado oil, divided
- 3⁄4 cup quinoa
- 1 ⁄2 cup vegetable broth
- 1⁄2 medium red onion sliced in thin rings
- 2 cloves garlic, minced
- 8 ounces cremini, button, or baby bella mushrooms, quartered
- 1⁄2 cup walnuts, roughly chopped (optional)
- 3 cups loosely packed kale, chopped
- 1 teaspoon Penzey's Mural of Flavor
- Sea salt, black pepper and red pepper flakes to taste
1. Preheat oven to 400 degrees
2. Line a baking sheet with parchment paper. Add cubed butternut squash and 1 tablespoon oil. Season with a healthy pinch each salt and pepper.
3. Toss to coat and bake for 12 to 14 minutes, or until just fork tender. Remove from heat and set aside.
4. In the meantime, thoroughly rinse quinoa in a fine-mesh strainer. Add to small saucepan with vegetable broth and bring to a boil over high heat, then reduce heat to low and cover. Cook until liquid is fully absorbed and quinoa is fork tender—about 15 minutes. Set aside, covered.
5. Heat a large oven proof large skillet over medium heat. Once hot, add remaining 1 tablespoon oil, onion, and garlic. Season with a pinch of pepper.
6. Cook until onion is soft and translucent ( 4 to 5 minutes) stirring frequently. Add mushrooms and continue cooking for 5 minutes, or until mushrooms are lightly browned.
7. Add kale to the pan. Season with Mural of Flavor, red pepper flakes and pepper. Stir to coat. Cook until kale is just tender. Remove from heat and set aside.
8. Once quinoa is finished cooking, reduce oven temperature to 375°F Add cooked quinoa to skillet. Top with vegetable-walnut mixture and roasted butternut squash. Lightly stir/toss to combine.
10. Bake uncovered for 5 to 7 minutes to warm through. Serve immediately.