Main Course, Main Dish
: 247 kcal
: Minimalist Baker
butternut squash chopped into small, bite-size cubes (see note)
grape seed oil or avocado oil
Sea salt and black pepper,
medium yellow onion,
55g, sliced into thin rings
1 Tbsp or 6g, minced
crimini, button, or baby bella mushrooms, quartered
walnuts, coarsely chopped (optional)
200g kale, chopped
Vegan Parmesan (page 7)
Lightly grease an 8 × 8-inch (or comparable size) baking dish and preheat the oven to 400 degrees F (204 degrees C).
Line a rimmed baking sheet with foil or parchment paper. Add the cubed butternut squash and 1 Tbsp (15ml) grape seed oil. Season with a healthy pinch each of salt and pepper.
Toss to coat and bake for 12-14 minutes, or until just fork tender. Remove from the heat and set aside.
In the meantime, thoroughly rinse quinoa in a fine-mesh strainer. Add it to a small saucepan with the broth and bring to a boil over high heat, then reduce the heat to low and cover. Cook until the liquid is fully absorbed and the quinoa is fork tender, about 15 minutes. Set aside, covered.
Heat a large skillet over medium heat. Once hot, add the remaining 1 Tbsp (15ml) grape seed oil, onion, and garlic. Season with a pinch each of salt and pepper.
Cook until the onion is soft and translucent, 4-5 minutes, stirring frequently. Add the mushrooms and walnuts (optional) and season once more with salt and pepper. Continue cooking for 5 minutes, or until the mushrooms are lightly browned.
Make room in the pan and add the kale. Season once more with salt and pepper and stir to coat. Cook until the kale is just tender, about 3 minutes. Remove from the 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. Stir, sample, and adjust the seasonings to taste. Remove from the heat and set aside to rest.
Reduce the oven temperature to 375 degrees F (190 degrees C) and add the cooked quinoa to the prepared baking dish. Top with the vegetable-walnut mixture and roasted butternut squash. Lightly stir/toss to combine.
Top with the remaining 2-3 Tbsp (10–15g) Vegan Parmesan and bake uncovered for 5-7 minutes to warm through. Serve immediately.
Leftovers will keep, covered, for up to 3 days, though best when fresh.
Butternut Squash Kale Quinoa Bake
Amount Per Serving
Calories from Fat 108
% Daily Value*
Saturated Fat 1g6%
Vitamin A 10915IU218%
Vitamin C 56.7mg69%
* Percent Daily Values are based on a 2000 calorie diet.
*The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom portions. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use a knife to carefully remove the skin. Then remove any seeds with a spoon. Cut into small cubes and proceed with the recipe as directed.