INGREDIENTS
1 buttercup squash about 3 to 3 1/2 pounds
3 tablespoons olive
1/2 cup quinoa
1 onion finely chopped
8 oz crimini baby bella mushrooms, quartered
2 large leaves kale stem removed and finely chopped
2 tbsp white wine or water
1/2 tsp dried thyme
Salt and freshly ground pepper to taste
1/2 cup dried cranberries
1/4 cup raw almonds coarsely chopped
2 stems fresh parsley finely chopped
2-3 oz. feta cheese optional
STEPS
1. Cut a hole on top of the squash, shaping a lid by inserting your knife on an angle. Discard seeds and loose fibers. Rub the inside with some oil. Set aside.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes.
4. Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes.
3. Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes.
4. Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes.
TIPS
1. Make with any winter squash.
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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