I will give this a 5-even though I have a lot of quibbles about it, b/c ultimately, it tasted good and was nutritious and is a dish I’ll probably make again, but with modifications. No way! With all that washing, chopping, measuring, cooking ahead of time (quinoa), browning, etc., it took me a good hr at least of prep time. The other part that took longer was roasting the butternut squash, and mine was only medium sized, but it probably took an hour and a half to get it tender enough. Things I would change in future: I wouldn’t start roasting the squash cut side down. You have to turn in right side up in 15 min. I had used just brown sugar & pats of butter instead of the more exotic oils and coconut sugar (I’m not strictly vegan), so I tried to scoop that back into the squash when I turned them around. It was a really good suggestion to bake them on parchment paper. Also, the sprinkling of cinnamon was a nice addition. I would make the quinoa the day before, b/c I couldn’t get mine cooled down in the time frame. Also, I’d skip the browning of the quinoa as well as of the shallots. These steps took a lot of extra time and weren’t worth it in terms of enhancing flavor. Or, maybe brown the quinoa kernels a bit before boiling them for a little roast flavor? I think I’d just saute the sliced shallots with the mushrooms and kale, and add the cooked quinoa without the browning. I didn’t have coconut aminos so I just used salt & pepper. When I tried reducing the balsamic vinegar, it didn’t get syrupy so I finally stopped when it had boiled long enough. Cut into squares and serve warm! Yield: 12 servings.I used regular white mushrooms and brown (what I had on hand), and more than the recipe called for also with the kale. Place the pan on a wire rack and cool for about 10 minutes. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean. Pour the batter into a greased 8 x 11 baking pan or a similar sized cast iron skillet. Add the slightly cooled melted butter and stir everything together until just combined. Fold this mixture into the dry ingredients until almost combined. Add the pureed squash, milk, oil, and yogurt. Whisk the eggs and maple syrup together until frothy. Cook, stirring occasionally, until lightly golden, about 5.
Wipe out skillet and add oil and shallot. Add bread crumbs, season with salt and pepper, and cook, stirring constantly, until golden and crispy, 1 to 2 minutes. Mash flesh with a potato masher, or for a smoother puree, use a hand blender or food processor. Return 2 tablespoons of the browned butter to the skillet over medium.
Cut squash in half and allow to cool a bit before scooping out seeds. Bake in the oven at 350 degrees for about 45 min or an hour, until it is cooked through and can be easily pierced w a fork. The total roasting time will depend on the exact size of your squash and the size of your cubes. Continue to roast for 10 to 20 more minutes, until tender when pierced with a fork. Simply wash the squash, knock the stem off with the butt of a large knife, and place it whole on a pie dish. Roast the squash: Roast the squash for 20 minutes, then carefully stir and flip the cubes and spread them back into a single layer. The easiest way to roast squash is whole in the oven. Whisk together all the dry ingredients in a large mixing bowl. Then toss the squash with olive oil, spices, salt, and pepper. You can also buy chopped butternut squash to save on prep time. Don’t skimp on the butter–it gives a nice crispy golden bottom and sides to your cornbread. Peel the squash and chop into small 1 inch pieces. Preheat the oven to 400 F and grease an 8 x 11 baking pan or similar sized cast iron skillet with butter. 1 1/2 cup Nash’s triticale or white wheat flourġ cup mashed or pureed roasted buttercup squashġ/4 cup melted butter (plus some for greasing the pan)ġ/4 cup melted coconut oil, or light cooking oil, such as sunflower oil
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