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Recipe: Autumn Roasted Red Kuri Squash w/ Rainbow Chard

-1 red kuri squash


-1 cup cooked red quinoa (follow directions on box)


-2 large bell peppers (chopped into bite sized pieces)


-1 cup mushrooms (chopped into bite sized pieces)


-1 bunch rainbow swiss chard (chopped)


-1 handful mixed herbs (ex. thyme + sage)


-salt and pepper to taste


-balsamic vinegar


-olive oil


-1/2 cup pistachios, roughly chopped (can use other nuts too, such as walnuts)


(serves 3-4)


Preheat oven to 375 degrees. Cut red kuri squash in half and scoop out the seeds, then drizzle with olive oil, salt, and pepper. Roast for 40-50 minutes until tender (you should be able to stick a knife or toothpick easily into the squash).


While squash is roasting, saute peppers, mushrooms, and rainbow chard in a pan over medium heat. Season with salt and pepper. When vegetables are almost done cooking, throw in the handful of chopped herbs and lightly drizzle with olive oil and balsamic vinegar.


Assemble plate with roasted squash, vegetables, and red quinoa, then top with chopped up pistachios for garnish. Enjoy!

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