The weather has FINALLY gotten cooler down south of the Mason Dixon. And finally I can make some of my favorite fall recipes including Quinoa and Butternut Squash.
I found the original recipe on Tartelette Blog but added some things to make it my own.
Half butternut squash, chopped into bite size pieces
One Honey Crisp apple, chopped into bite size pieces
1/2 red onion, chopped
2 handfuls of kale
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon lemon
Cook quinoa according to package directions. Mix vinegars, olive oil, honey and lemon in small bowl. Add chopped apple, butternut squash, onion to skillet and drizzle wet ingredients over. Cover skillet with lid and heat on medium high for 10 minutes. After 10 minutes add pecans and reduce heat to medium for 5 minutes. In the microwave steam kale (combine kale and water in bowl cover with lid and heat for 45 seconds). Combine squash mixture, kale and quinoa. Serve warm.