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Butternut Squash Kale and Quinoa Bake
Ingredients
  • 3 cups butternut squash, chopped into small, bite-size cubes
  • 2 Tbsp. grapeseed, or avocado, oil, divided
  • ¾ cup white quinoa
  • 1 ½ cups vegetable broth
  • ½ medium yellow onion, sliced in thin rings
  • 2 cloves garlic (1 Tbsp.), minced
  • 8 ounces crimini, button or baby bella mushrooms, quartered
  • ½ cup walnuts, roughly chopped (optional)
  • 3 cups loosely packed kale, chopped
  • ⅓ cup vegan Parmesan cheese, divided
  • Sea salt and black pepper, to taste
Steps
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