Robyn Vegan Roast Butternut Squash With Autumn Veg
Preheat oven to 375 F
Ingredients
1 butternut squash, cut in half and deseeded
1 jewel yam, cut into small chunks
1 large onion, diced
1 orange pepper, dice small
1 red pepper, diced small
8 -10 sliced mushrooms (I used shitakes, but any mushrooms are fine)
1 zucchini cut in small chunks
1 yellow zucchini or crookneck squash cut in small chunks (if you can find any)
1 large parsnip, diced
herbs de provence 1-2 tsp.
garlic granules (to taste)
Himalayan or Real Salt (to taste)
1 cup quinoa
1 1/2 cups broth
chopped pecans
1. Start by cutting a butternut squash in half and removing the seeds. Lay face down in a baking dish (I used my Saladmaster oval baking dish). Put just enough water in the pan to cover the bottom and roast for about an hour.
2. In a fine mesh collandar, rinse the quinoa well first. Cook (medium click low in 9 inch Saladmaster skillet0 until done about 15-20 minutes. NOTE: I used my homemade Beet Inflammation Broth to cook the quinoa in.
3. Melt 2 T butter or coconut oil in your skillet (I used my electric oil core). You can also add 2 T of broth in the pan as well.
4. Sauté vegetables (on medium click low in oil core skillet) until desired tenderness.
5. Once butternut squash is done, scoop out a space to be able to spoon in some quinoa.
6. Spoon on a generous helping of vegetables on top of the quinoa.
7. Finally, add chopped pecans.
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