Roasted Butternut Squash Harvest Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425° f and line a baking sheet with parchment paper

Step 2

Toss the butternut squash in half of the olive oil and spread across the baking sheet. Bake for 20 to 25 minutes or until lightly browned

Step 3

Combine the quinoa and water in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce the heat to a simmer. Cover with a lid and let simmer for 12 to 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.

Step 4

Heat remaining olive oil in a large Skillet over medium low heat. Add kale and saute until wilted, about 3 to 5 minutes. Turn off the heat.

Step 5

Add the quinoa, roasted butternut squash and balsamic vinegar to the skillet then toss until well mixed. Season with sea salt and black pepper to taste.

Step 6

Divide into bowls and top with pumpkin seeds and dried cranberries. Enjoy!

Step 7

Options: use sweet potato, carrots or beets instead. For more protein, add cooked diced chicken.