November Chef's Features Recipe
Looking for something new and different to try at Biaggi’s? Our Monthly Chef’s Features are a collaborative effort of our culinary team, featuring new and seasonal dishes to excite the palate.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
Cook the Quinoa
While the squash is roasting, rinse the quinoa under cold water. In a saucepan, bring 2 cups of vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Sauté the Kale
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the kale and cook for about 5 minutes until wilted. Stir in the cranberries, lemon juice, and cooked quinoa, mixing well.
Assemble the Dish
Once the butternut squash is roasted, scoop the flesh into a bowl and mash it slightly. Mix in the quinoa and kale mixture. Top with crumbled feta cheese and chopped walnuts. Drizzle with maple syrup and serve warm.