Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Line a baking sheet with parchment paper.
Step 3
Cut the
Honeynut Squash (3)
in half vertically, and scoop out the seeds. Drizzle the cut side with
Olive Oil (15 mL)
and rub it into the flesh.
Step 4
Sprinkle with
Salt (1 pinch)
and place the squash cut-side-down onto the baking sheet. Roast for 20 minutes.
Step 5
Meanwhile, in a medium skillet, heat the
Olive Oil (15 mL)
over medium heat and add the
Onion (1)
and
Garlic (2 cloves)
. Saute for 2 to 3 minutes.
Step 6
Then stir in the
Mushrooms (225 g)
,
Fresh Thyme (as needed)
,
Dried Sage (as needed)
, and
Salt (3 g)
. Cook until the mushrooms release their liquid, about 5 minutes.
Step 7
Stir in the
Kale (50 g)
and
Vegetable Broth (60 mL)
, cover and reduce heat to a simmer for 3 to 4 minutes until kale softens.
Step 8
Stir in the
Ground Black Pepper (1 g)
,
Whole Nutmeg (as needed)
, and the
Quinoa (170 g)
. Add the
Parmesan Cheese (65 g)
and stir until just combined.
Step 9
Tear the
Bread (1 slice)
into large pieces and transfer to a mini prep food processor. Add the
Butter (5 g)
and pulse several times until it forms bread crumbs.
Step 10
When the squash is done, fill the cavities with the stuffing and sprinkle with breadcrumbs and bake for an additional 10 minutes. If the breadcrumbs need additional browning, turn on the broiler and cook just until the breadcrumbs start to brown, about a minute or two.
