Name: Roasted Stuffed Butternut Squash
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8
Ingredients: 2 cups cooked quinoa (cooked from ~3/4 cups raw - see instructions); 1 Tbsp avocado or coconut oil; 3 cups loosely packed sliced shiitake mushrooms; 2 T coconut aminos (or sub tamari, but start with a lesser amount as it’s saltier); 2 cloves garlic, minced; 2 cups loosely packed chopped kale; 1/2 cup roughly chopped walnuts (or other nut or seed of choice) ((optional)); 1 large butternut squash, halved lengthwise, seeds removed; 1 Tbsp avocado or melted coconut oil; 2 Tbsp coconut sugar; 1/4 tsp ground cinnamon ((optional)); Healthy pinch sea salt; 1 cup balsamic vinegar (reduced down on stovetop); Crispy Sautéed Shallot* (1 cup shallot or 2 medium shallots) ((optional))