Recipe Redo Blog

Traditional Recipes Redone…Healthier

Butternut Squash With Garlicky Mushrooms, Quinoa and Wilted Spinach

Leave a comment

This is straight up clean eating.

After you eat this you will feel satisfied and full of energy.

There are several steps involved but if you make the butternut squash and the quinoa a day in advance, it will be super easy to whip up. 

What You Need for the Squash:  squashMushroomsQuinoaSpinach

  • 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

How To Do It:

  • Preheat oven to 350° F.
  • 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 out to make sure they do not burn. The final result should be soft on the inside and slightly browned on the outside. Set aside.

What You Need for the Quinoa

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

How To Do It:

  • 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.

What You Need for the Mushrooms 

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

How To Do It:

  • 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, stir to combine and cook until everything is hot.
  • Turn off heat, add spinach and mix together.

Serve immediately.

This recipe is compliments of Molly Patrick of the Happy Cow.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s