Butternut Squash Kale Quinoa Bake
Veggie filled casserole with great textures and quinoa base
Ingredients
- 20 oz butternut squash chopped into small cubes
- olive oil spray
- salt and pepper
- 2 packages microwave quinoa 8.5 oz each
- Olive oil
- ½ yellow onion – chopped
- 2 TBS garlic squeeze tube
- ½ cup cashews – coarsely chopped
- 5 cups ~12 oz firmly packed kale – chopped
- 8 oz Parmesan/Asiago/Romano shredded cheese or vegan cheese alternative
- Sriracha sauce
Instructions
- Preheat the oven to 400º F.
- Line a baking sheet with foil. Add the cubed butternut squash. Spray with olive oil and season with salt and pepper. Bake for 12-14 mins until tender. Set aside.
- Reduce the oven temperature to 375º F.
- Cook microwave quinoa. Season with salt and pepper and stir in half of the cheese.
- Heat a large skillet over medium heat. Add olive oil, onion, and garlic. Season with a pinch of salt and pepper. Cook until the onion is soft and translucent, 4-5 mins.
- Add the nuts and kale and stir to coat. Cook until kale is just tender, about 3 mins. Add the butternut squash, ¼ of the cheese and remove from the heat and set aside.
- Spray PAM into 2.5 qt baking dish. Press quinoa into bottom of baking dish. Top with the vegetable mixture. Sprinkle the remaining cheese on top and bake uncovered for 5-7 mins.
- Serve with Sriracha sauce for additional flavor.