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Butternut Squash Wellness Bowl

Butternut Squash Wellness Bowl

 1 medium butternut squash, peeled and diced
3 tablespoons of olive oil
1/2 white onion
3 cloves of garlic, minced
1 cup of uncooked quinoa
2 cups of vegetable broth
2 cups of chopped kale
1 (15oz) can of cannellini beans
1/4 cup of tahini
1/4 cup of olive oil
1 lemon, juiced
1 tablespoon maple syrup
4 tablespoons warm water
1/4 cup of pumpkin seeds
salt and pepper

Preheat oven to 415 degrees F. Toss squash and onion with 2 tablespoons of the olive oil, season with salt and pepper. Roast on a sheet pan for 30 minutes, then add garlic. Toss kale with 1 tablespoon of olive oil and season with salt. Slide squash mixture to one side of the pan, add kale and cannellini beans. Cook for another 5 to 10 minutes until squash is cooked through. Meanwhile, bring the broth to a boil with the quinoa, simmer until liquid has absorbed, then set aside.

In a small bowl, whisk the tahini, 1/4 cup of olive oil, lemon juice, and maple syrup. Slowly whisk and add warm water until you have a smooth and creamy consistency. Mix all of the roasted vegetables and adjust seasoning. Serve in bowls, drizzle with tahini sauce and sprinkle on pumpkin seeds.

Pair with 2014 Killer Cluster Gewurztraminer
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