This has got to be one of my most favorite dishes I have made yet! It’s like a creamy, savoury custard. The squash, cheese & kale melt in your mouth while the quinoa & walnuts give it perfect texture. Besides baking the squash, this is a quick, nutrient dense, one-pot meal.

Ingredients:

– 1 butternut squash, baked
– 1/2 onion, chopped
– 1 C quinoa
– 2 C organic vegetable broth
– 1 C chopped baby kale (if you don’t have, use baby spinach)
– 1 Tbsp sage
– 1/4 tsp cayenne pepper
– sea salt to taste
– 1 pkg (113 g) soft, goat cheese
– handful roasted walnuts

Directions:

1.Preheat oven to 400F. Cut butternut squash in half and place on a cookie sheet with 1/2 inch of water. Add a tsp of coconut oil in each half. Bake for 45 min. or until squash is soft.
2.Heat a few Tbsp of coconut oil in a medium size pot & saute the onion.
3.Rinse off quinoa in cold water then add to pot, saute a few minutes with onion then add the veggie broth, sage & cayenne. Bring to a boil then reduce heat & simmer for 15 min.
4.Once broth is almost evaporated, fold in baby kale or spinach and goat cheese. PLace lid back on to soften the kale.
5.When squash is soft & done, take out of the oven and carefully scoop into pot.
6.Add salt to taste
7.Sprinkle with roasted walnuts

Enjoy!