Roasted Butternut Squash & Garlic Quinoa
Vegan, Vegetarian, Gluten-Free
- 1 small butternut squash about 3 cups cubed, cut into squares
- 2 Tbsp coconut oil
- 1/2 cup dry quinoa
- 1 Dorot Crushed Garlic square
- 3 leaves kale
Preheat oven to 450 degrees.
Lay the pre-cut butternut squash flat in a pan, drizzle with coconut oil, top with salt/pepper, and roast for 20-25 minutes. Squash is done when you can pierce easily with a fork.
While the squash is roasting, cook the quinoa according to directions.
When the quinoa is close to done (but still hot), add in the frozen Dorot Crushed Garlic square and mix in until dissolved.
Tear the kale and add it to the quinoa.
Combine everything into bowls, serve, and enjoy!
Calories: 387kcal | Carbohydrates: 55g | Protein: 9g | Fat: 16g | Sugar: 5g