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Ingredients
- 2 medium butternut squash about 2 ½ pounds each
- 1 tablespoon grapeseed or avocado oil
- 1 cup quinoa
- 2 ½ cups vegetable broth
- 1 bunch kale stems removed and chopped (about 6 lightly packed cups)
- 1 red onion
- 8 ounces of mushrooms, sliced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt plus additional for roasting squash
- 1/2 teaspoon black pepper plus additional for roasting squash
- 1 can chickpeas (15 ounces or 2 cups), rinsed and drained
- Vegan Parmesan cheese or crumbled vegan feta cheese, optional
- Directions