quinoa, kale, basil pesto, focaccia croutons, pickled fennel, calabrian-honey vinaigrette

Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Roast the Butternut Squash

Rinse the quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Cook the Quinoa

Remove the stems from the kale and chop the leaves. In a skillet, heat a little olive oil over medium heat. Add the kale and sauté for about 5-7 minutes until wilted and tender. Season with salt and pepper.

Prepare the Kale

Cut the focaccia into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and bake in the oven for about 10-15 minutes until golden brown and crispy.

Make Focaccia Croutons

Thinly slice the fennel bulb. In a bowl, mix equal parts of vinegar and water, add the fennel slices and let sit for at least 15 minutes.

Pickle the Fennel

In a small bowl, whisk together Calabrian chili paste, honey, olive oil, and a pinch of salt.

Prepare the Vinaigrette

In a large bowl, combine the roasted butternut squash, cooked quinoa, sautéed kale, and basil pesto. Toss to combine. Plate the mixture and top with stracciatella cheese, focaccia croutons, pickled fennel, and drizzle with Calabrian-honey vinaigrette.

Assemble the Dish

Butternut squash

Quinoa

Kale

Basil pesto

Focaccia bread

Fennel

Calabrian chili paste

Honey

Olive oil

Salt

Pepper

Stracciatella cheese

BUTTERNUT SQUASH & STRACCIATELLA

Make BUTTERNUT SQUASH & STRACCIATELLA Recipe in just 1h . quinoa, kale, basil pesto, focaccia croutons, pickled fennel, calabrian-honey vinaigrette

Butternut Squash & Stracciatella Recipe

Frequently paired with

Local Coupons