Eat Well

Ingredients:

2 tablespoons olive oil, divided

1 small butternut squash

1/2 cup red onion, chopped

1 teaspoon garlic, minced

1/2 tablespoon balsamic vinegar

1 8 oz. package white mushrooms

1 cup packed kale, chopped

1 1/2 cup cooked brown rice

1 1/2 cup cooked quinoa

1 cup dried cranberries

Salt and pepper to taste

Directions:

Prepare brown rice and quinoa as directed on the package. Preheat oven to 400.  Line a baking sheet with foil; set aside.  Peel, seed, and chop the squash into 1” cubes.  Toss squash with 1 tbsp olive oil, salt, and pepper.  Place on sheet and roast for 15-20 minutes (or tender). Remove and set aside. 

Heat a large skillet over medium heat & add 1 tbsp olive oil. Sauté garlic and onions until soft.  Add mushrooms and vinegar and cook another 3 min.  Turn off heat, add kale and mix well. Mix rice and quinoa in a bowl. Add to veggie mix and toss.  Finally, stir in squash and cranberries.