Preheat oven to 350 degrees
Squash
- 2 acorn squash
- 1 yellow onion, quartered and sliced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 bunch (5 stalks and leaves) swiss chard, leaves cut into ribbons and stems diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup shelled, raw pumpkin seeds
- Himalayan salt and fresh ground pepper to taste
- 3 cups cooked red quinoa
- Sage Cream Sauce (recipe below)
- Cut acorn squash in half. Scoop out seeds and place cut side down on baking tray lined with parchment. You can also grease with a tiny bit of avocado oil.
- Bake at 350 for 1 hour. Set aside.
- Place onions, celery and carrots in a large sauté pan over medium heat. Cook, stirring occasionally until onions are translucent. You can add a little water if things start to stick.
- Add chard and continue cooking until chard is wilted.
- Stir in garlic, cranberries and pumpkin. Cook for an additional minute or two.
- Stir in cooked quinoa remove from heat.
- Stir in sage cream sauce.
- Fill baked squash with quinoa mixture.
- Place back in oven for 1/2 hour.
- Sage Cream Sauce
- 1/2 cup cashews, soaked until soft (at least 6 hours)
- 1/2 – 3/4 cup water
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon dried sage or 2 tablespoons fresh sage
- pinch Himalayan salt and pinch fresh ground pepper
- Place all ingredients in blender except sage, salt and pepper. Blend until smooth.
- Add sage, salt and pepper. Pulse to combine. Do not over blend, you just want the sage lightly blended in.
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