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Ingredients
  • 1 medium butternut squash
  • ¾ cup quinoa
  • 2 teaspoons extra-virgin olive oil, divided
  • 8 oz. button mushrooms, cleaned and roughly chopped
  • 3 to 4 packed cups baby spinach
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ⅓ cup grated Parmesan cheese (or hard Italian cheese), divided
  • ⅓ cup walnuts, chopped (and lightly toasted, if desired)
  • 3 tablespoons dried cranberries
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