Quinoa Stuffed with Everything Good

 

I absolutely adore Dorie Greenspan's classic French recipe, Pumpkin Stuffed With Everything Good. It is incredibly comforting, but also quite rich, with lots of heavy cream and Gruyere. Thus began my mission to create a superfood-laden version of a dish I so adore. After weeks of tinkering, and with a hearty dose of inspiration from deensiebat's lovely One Pot Kale and Quinoa Pilaf, I arrived here. Flavorful and healthy, this is pure comfort food with the added benefit of being (mostly) guilt-free.* *If you'd like a slightly "guiltier" version, this can be jazzed up by candying your bacon. Line a baking sheet with parchment paper, lay down your bacon, and sprinkle with a big pinch of brown sugar and a small pinch of cinnamon. Bake for about 25 minutes at 325. Conversely, vegetarians can eliminate the bacon altogether for an equally delicious meal.

What you will need

12 ounces cubed butternut squash (or sugar pie pumpkin)

1 cup quinoa

2 stalks green onion

1 large clove of garlic

1 tablespoon minced fresh sage

3 ounces feta cheese

1 bunch lacinato kale, stems removed, chopped into bite-size pieces

4 pieces high quality bacon, cooked and diced

3/4 tablespoon olive oil

salt and pepper

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