If you make this recipe, tag @holisticwellnessandhealth and use the hashtag #holisticwellnessandhealth on Facebook and Instagram.

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

     

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