Roasted squash w/ quinoa salad & wild mushrooms
For the Squash:
4 small Butternut Squash
Peel and core bottom of butternut squash. Brush with Olive Oil, Salt & Pepper and roast in 350 degree oven until tender.
For the Quinoa Salad:
2 cup White Quinoa (cooked)
2 cup Red Quinoa (cooked)
2 cup Corn Kernels (charred)
1 cup Tomatoes (diced)
1 cup String Beans (diced)
1 cup Sweet Onion (diced)
½ cup Chives (minced)
¼ cup Olive Oil
¼ cup Balsamic Vinegar
Combine all ingredients in bowl. Season to taste.
For the Mushrooms:
4 cups Wild Mushrooms
4 Tbsp Minced Garlic
½ cup Chopped Parsley
4 Tbsp Olive Oil
In large sauté pan over medium heat, add olive oil and Garlic. When garlic is toasted add wild mushrooms and cook until tender. Remove from heat and stir in parsley.
To assemble:
Divide quinoa salad evenly between the 4 roasted butter nut bottoms. Top with Sautéed wild mushrooms. Drizzle with Balsamic Glaze. Enjoy!!
