It’s the season for squash, and we can’t get enough. We saw this one-pot dinner idea in Sunset Magazine, and thought we’d like it. (How could we NOT? It’s full of many of our favorite things!) For a delicious, healthy and easy fall weeknight dinner, this is a keeper.
Peel and cube about two cups of kabocha or acorn squash (or pumpkin). Chop eight or so kale leaves into ribbons. Remove the stems if they seem tough.
Bring two cups of broth (or water) and 1 cup of quinoa to a boil in a saucepan. Add the squash cubes, kale ribbons, and a teaspoon or 2 of mace (or nutmeg) and a teaspoon of cinnamon. Stir thoroughly, turn down to a simmer, cover with a lid, and cook for ten minutes – until the water’s gone, the squash is tender and the kale is ready to eat.
Top with some toasted pecans, chopped parsley and soy sauce to taste.
- 1 cup quinoa
- 2 cups broth (or water)
- 2 cups squash – kabocha, kale or pumpkin (peeled and cut into 1″ cubes)
- 8 kale leaves (cut into ribbons)
- handful pecans
- 2 tsp mace (or nutmeg)
- 2 tsp cinnamon
- soy sauce
- Kabocha Squash Risotto with Tarragon and Leeks (seattlefoodshed.wordpress.com)
- Shepherd’s Pie with Kabocha Squash on Top (seattlefoodshed.wordpress.com)
- The Perfect Quinoa & Muffins for Fall (Meatless Monday) (healthygirlandthecity.wordpress.com)