The combination of coconut oil, rosemary, and butternut squash is sublime. Coconut lends a sweetness to this otherwise savory dish, and the balance between creamy avocado, fresh basil, and crisped, salted kale makes this truly a treat.
Serves 3-4
Ingredients
1 small butternut squash (approx. 3 c. chopped), peeled and chopped into 1″ pieces
1 T. coconut oil
2 cloves garlic, peeled and minced
2-3 sprigs fresh rosemary (1 T. minced)
1 c. quinoa, rinsed and drained
2 c. low sodium vegetable broth or water
5-6 leaves of fresh kale
1 avocado
5-6 ripe cherry tomatoes, quartered
6-7 fresh basil leaves, chopped
Directions
Place the broth or water in a small saucepan and heat on high. Just as it’s beginning to boil, place the washed quinoa into the saucepan, reduce to low and cover. Quinoa should be fully cooked with liquid absorbed in 15 minutes and will appear moist, light, and fluffy. Remove from heat, still covered, and set aside.
Heat coconut oil in a medium saucepan over medium heat. Add butternut squash and sauté 2-3 minutes, coating all the squash with oil. Add chopped rosemary and cook for about 6 minutes, stirring occasionally. Add garlic and sauté for 4-5 minutes, until squash is tender and fragrant. Remove from heat.
Add chopped kale and a dash of salt to a clean & dry saucepan and heat on medium-low, moving kale frequently as it begins to crisp. This will only take a few minutes.
To serve, place quinoa, kale, and squash on a plate and top with avocado, cherry tomatoes, and generous sprinkling of fresh basil. Season with salt and pepper to taste, and enjoy!
