Sometimes I’m like, when there are so many other delicious things in the world, why did I even used to eat meat?
Don’t get me wrong — there’s not a thing in this world that beats a bacon-wrapped fig. And sometimes that sausage just HAS to be on the pizza. But honestly, with the veggie food I’ve been making, I hardly miss any of it.
Enter butternut squash. WAKE UP, SHEEPLE! This is a hallelujah moment. This is a life-changing event. Butternut squash is my new religion.
I cubed up a squash today, drizzled some olive oil on top, and roasted it. And it was a revelation, in the most biblical of senses.
The heartiness of the roasted squash pairs perfectly with the meaty mushrooms and tangy-sweet cranberries. Tossed with a bit of quinoa, this is an entire meal in itself.
Roasted Butternut Squash, Mushroom and Cranberry Quinoa
2 cups butternut squash, peeled, seeded and cut into 1-inch cubes
2 tbsp olive oil
1 cup sliced portobello mushrooms
1/2 cup cranberries
1 cup quinoa
2 cups chicken stock
Preheat the oven to 425 degrees. Place the squash cubes into a Ziploc bag. Add 1 1/2 tbsp olive oil and a pinch of salt. Shake the bag to evenly distribute oil. Empty the cubes onto a baking sheet covered in tin foil. Roast in oven for 15 minutes. While baking, place mushrooms in the same Ziploc bag and add remaining 1/2 tbsp oil. Shake to coat.
Remove baking pan from oven and empty mushrooms over squash. Flip the squash pieces with a spatula. Return pan to oven for another 15 minutes.
While the veggies are roasting, boil 2 cups chicken stock. Add quinoa and bring to a simmer. Cover and cook until water is almost entirely absorbed. Let sit for 5 minutes and then fluff with a fork.
Toss vegetables, quinoa and cranberries together. Serve warm.