​Butternut Squash With Garlicky Mushrooms, Quinoa & Wilted Spinach

​Butternut Squash With Garlicky Mushrooms, Quinoa & Wilted Spinach Hero Image

Gluten free. Vegan. Awesome. This dish is straight up clean eating.

It’s the perfect thing to throw in the holiday mix of inevitable crap that we'll all consume in the next couple of weeks. Keep balanced, stay happy, and make this.

Serves 4

Butternut Squash Ingredients:

  • 1 butternut squash, peeled and cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • couple shakes of crushed red pepper
  • 5 turns (or more to your taste) cracked black pepper

Butternut Squash Directions:

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Preheat oven to 350° Fahrenheit.

Place squash in a mixing bowl and add olive oil, salt, red pepper and black pepper. Mix.

Place evenly on a baking sheet and cook for 50 minutes.

After 50 minutes, take the baking sheet out of the oven and flip over the squash. Turn the heat up to 500° and place the squash back in the oven for 5-10 minutes. Keep an eye on them to make sure they do not burn. The final result should be soft on the inside and slightly browned on the outside. Set aside.

Quinoa Ingredients:

  • 1 cup quinoa, rinsed (this will take the bitter taste out of the quinoa. Red quinoa tends to be less bitter).
  • 2 cups water

Quinoa Directions:

Place quinoa and water in a pan and bring to a boil.

Turn down heat and allow to simmer for 20 minutes, until all of the water is absorbed and the quinoa is soft. Turn off heat.

Once the butternut squash and the quinoa are done, make the garlicky mushrooms and finish assembling the dish.

Mushroom Ingredients:

  • 1 tablespoon olive oil
  • 10 garlic cloves, minced
  • 3 cups mushrooms, sliced
  • 1/2 teaspoon sea salt
  • 3 packed cups fresh spinach

Mushroom Directions:

In a large pan, heat the olive oil over medium heat and cook the garlic for 1-2 minutes. Cook the garlic until it just starts to get brown.

Add the mushrooms, evenly sprinkle the salt, stir and then cover the pan and cook for 3-4 minutes.

After the mushrooms are soft (adding the salt and covering the pan will allow the mushrooms to “sweat” and get soft), add the quinoa and squash and stir to combine.

Turn off heat, add spinach and mix together.

Serve immediately.

I know there are a few steps to this recipe, but come on guys, if it were easy you would be eating crappy mac and cheese. Gross.

To cut down on time you can make the squash and quinoa a day in advance.

If you like this recipe, you can find lots more like it on my blog.


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