- 2 small Butternut Squashes
- 2 tbsp olive oil
- 2 tbsp dried Sage
- 1 tsp sea salt
- 1 Pomegranate
- 3 cups seasonal micro greens
- 1/4 cup chopped scallions
- 1/2 cup soaked quinoa
- 1 cup chicken or vegetable broth
Pre-heat oven to 400F
Peel and chop the butternut squash into cubes and place in a large bowl. Add the olive oil, sage and salt and stir to coat well. Transfer to a baking dish and bake for 1 hour, or until a knife can insert easily into the cubes.
While the squash is cooking, combine the soaked quinoa with 1 cup chicken or vegetable broth and let simmer (covered) for 15 minutes.
While the quinoa is simmering, chop and seed the pomegranate and place the seeds in a small bowl.
Chop about 1/2 cup scallions and place in a small bowl.
Once everything is prepared, in a large bowl, add the micro greens. Top with about 1 cup butternut squash, 1/2 cup quinoa, pomegranate seeds, scallions and eat throughout the week. You will have leftover squash and quinoa to eat throughout the week to add to other meals.