Monday, November 10, 2014

Maple Glazed Squash with Shiitakes and Quinoa

With the weather outside getting colder and everyone trying to stay healthy. I thought I would post a go to healthy meal to lighten your dinner tables.  Hope you enjoy!

Maple Glazed Squash with Shiitakes and Quinoa

2 C butternut squash, diced 3/8 inch (or cut bigger halves, it's up to you)
2 C red quinoa, cooked
2 C shiitake mushrooms, cut into 1/2 inch pieces
3 C baby kale
2 t ginger, diced finely
3-4 T pumpkin seeds, toasted
Canola oil
Kosher salt and fresh black pepper

Maple glaze (recipe follows)

Preheat oven to 400 degrees.  Toss the squash with canola oil to lightly coat.  Season with salt and pepper.  Place onto a tray and roast for 40-50 minutes; squash will be very tender and starting to brown.  Remove from oven and set aside until ready to use.  (If making ahead of time refrigerate until ready to use.)
Place a large sauté pan with a film of canola oil over high heat.  Once the oil is shimmering add the shiitakes. Season with salt and pepper. Let them brown undisturbed in the pan. Add the ginger.  Give the pan a shake.  Add the kale. Season with salt and pepper.  Wilt kale lightly.  Add the squash and quinoa and pumpkin seeds.  Give the pan a shake and toss.  Add about 2 tablespoons of the glaze.  Stir to coat.  Once the first addition of the glaze has evaporated add another 2-4 tablespoons of the glaze.  Reduce until vegetables are well glazed.  Taste and adjust seasoning.  Serve immediately.

Maple Glaze

This may make more than you need.
½ C maple syrup
1 ½ T soy sauce
½ T cider vinegar
Whisk all ingredients to combine.


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