Butternut Squash, Kale and Quinoa Bake Recipe
Lightly grease an 8×8-inch (or comparable size) baking dish and preheat oven to 400°. Line a baking sheet with foil or parchment paper. Add cubed butternut squash and 1 tablespoon oil. Season with a healthy pinch each of salt and pepper. Toss to coat and bake for 12 to 14 minutes, or until just fork-tender. Remove from heat and set aside.
In the meantime, thoroughly rinse quinoa in 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.
Heat large skillet over medium heat. Once hot, add remaining 1 tablespoon oil, onion and garlic. Season with a pinch each of salt and pepper. Cook until onion is soft and translucent—about 4 to 5 minutes—stirring frequently. Add mushrooms and walnuts (optional) and season once more with salt and pepper. Continue cooking for 5 minutes, or until mushrooms are lightly browned.
Make room in the pan and add kale. Season once more with salt and pepper, and stir to coat. Cook until kale is just tender—about 3 minutes. Remove from heat and set aside. Once quinoa is finished cooking, season with a healthy pinch each of salt and pepper and half of the vegan Parmesan cheese. Stir, sample and adjust seasonings to taste. Set aside to rest off heat.
Reduce oven temperature to 375 and add cooked quinoa to prepared baking dish. Top with vegetable-walnut mixture and roasted butternut squash. Lightly stir/toss to combine. Top with remaining 2 to 3 tablespoons of vegan Parmesan cheese and bake uncovered for 5 to 7 minutes to warm through. Serve immediately. Leftovers will keep covered for up to 3 days, though best when fresh.
Reprinted from Minimalist Baker's Everyday Cooking, by arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. Copyright © 2016, Dana Shultz.