Butternut Squash Tabouleh

Serves 2


1/2 Butternut Squash

1 Cup Quinoa

2 Stems of Kale

2 Lemon Wedges

4 tbsp of olive oil (divided)

2 Handfuls of dried cranberries

2 small handfuls of pumpkin seeds (pepitas)

1 Handful of fresh cilantro


  1. Pre-heat oven to 450. Cut and peel butternut squash. Chop into small cubes, coat in 2 tbsp of olive oil, salt and pepper, add a dash of dried rosemary or cinnamon if your feeling adventurous! Bake for about 40 minutes. (Recommended: bake entire squash at once and save cooked squash as a yummy extra on grab & go meals)
  2. While the squash is baking, boil 2 cups of water. Once the water is boiled, bring to a simmer (on low) and add quinoa. Let the quinoa simmer for 15 minutes covered.
  3. When quinoa and squash is ready, mix together with kale, craisins and pumpkin seeds. Add 2 tbsp of olive oil and lemon wedges.
  4. Garnish with fresh cilantro, enjoy!




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