Did you know that butternut squash is a vegetable with one of the highest amounts of Vitamin A? Even more than its cousin the pumpkin!
This nutrient-dense veggie also gives strong doses of antioxidants, Vitamin C, potassium and manganese that can benefit your hair, skin, nails, immunity and vision.
Pack in the vitamins with these butternut squash stacks that will surely satisfy your hunger and your taste buds.
Recipe by Kristen Tinker (with modifications from editor)
- 1 medium organic butternut squash (tall and skinny for great discs and fewer rings – where the seeds exist), peeled and cut into 1/2″ discs…the cut rings can be used for another purpose
- 2 tbsp Purium Tropic Oil (coconut oil)
- 1 tsp pink salt
- 1/2 tsp fresh ground pepper
- 1 cup organic quinoa
- 2 cups organic vegetable broth
- 3/4 cup organic dried, chopped fruit (I used 1/4 cup each: golden raisins, chopped dates, cranberries)
- 1/4 chopped organic pecans
- 1 tbsp organic hemp seeds
- 1 tbsp organic balsamic vinegar
- 1/4 cup organic green onions, chopped
- 1/2-1 tbsp organic poblano pepper, finely chopped
- Garnishes: Organic spinach and arugula for lining serving dish, feta cheese (this dish is vegan without); organic grape tomatoes
- Preheat oven to 400 degrees and line 2 baking pans with aluminum foil.
- Clean butternut squash: peel and slice squash into 1/2″ discs, removing seeds from base rings.
- Place squash discs and rings on foil-lined pans and brush with (or rub on) coconut oil. Mix 1 tsp pink Himalayan salt and 1/2 tsp fresh ground pepper. Sprinkle half on squash rings. Turn each squash piece and repeat on the other side.
- Meanwhile, bring 2 cups vegetable broth to boil in medium saucepan. Add quinoa blend to broth, cover, and reduce heat to simmer for 15-20 minutes, or until quinoa blend is soft but not mushy.
- While quinoa is cooking, roast squash in 400 degree oven approximately 10-15 minutes, turning halfway through baking. Once squash has softened, remove from oven and allow to cool.
- Once quinoa has softened (but not mushy), remove from heat, add dried fruit, green onions, poblano pepper, 1 tsp coconut oil, balsamic vinegar, and spices. Cover, and allow fruit to rehydrate for 5 minutes.
- Line a serving plate with spinach and arugula. Place half of discs on top of the greens (rings can be used for another dish). Spoon approx 2 rounded tablespoons of this mixture on top of each squash disc. Place second disc on top of quinoa mounds and push down lightly until a “sandwich” is created.
- Garnish squash stacks with freshly ground pepper, grape tomatoes, green onion, and a few sprinkles of feta cheese.
- Serve immediately warm or at room temperature. This may be made one day ahead of time; store covered in fridge, and allow to come to room temperature before serving.