Are you into roasted squash? What about crispy quinoa, kale, and caramelized mushrooms?
If so, I have just the dish for you! In addition to our new go-to Vegan Lentil Nut “Meatloaf,” I wanted to share another main dish for the holidays (and beyond). Plus, the ingredients happen to be some of my favorites this time of year, so it was just meant to be. Let me show you how easy it is!
This dish requires just 10 ingredients and simple methods to prepare.
It starts by cooking your quinoa and roasting your squash until golden and tender. The squash gets a flavor boost from salt and a little coconut sugar.
Next, you can prepare your balsamic reduction by simply cooking over low flame for 15 until a syrup forms. And all that’s left is sautéing your cooked quinoa, mushrooms, kale, and walnuts (optional). Once your squash is tender, stuff with your quinoa filling and bake another 5 minutes until hot. That’s it!
For garnish we went with our balsamic reduction and our beloved crispy shallot to add a savory crunch to the top. It’s optional but highly recommended and can be prepared while your squash is roasting!
We hope you love this squash! It’s:
Easy to make
& a delicious main or side!
This would make the perfect entrée or side dish this holiday season, for friend and family gatherings, or a slow weekend treat. (Plus, it reheats beautifully making it perfect for leftovers!) While delicious on its own, we can’t help but want to pair it with our Vegan Garlic Mashed Cauliflower and Easy Vegan Gravy! Talk about the ultimate holiday feast.
If you’re into squash, also be sure to check out our Roasted Squash Salad with Crispy Shallot and Balsamic Reduction, Curried Butternut Squash Soup, Cheesy Spaghetti Squash Pasta, and Saucy Butternut Squash & Portobello Tacos!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!