Quinoa with Kale, Roasted Butternut Squash and Toasted Pine Nuts

Quinoa with Kale, Roasted Butternut Squash and Toasted Pine Nuts

Four of my favorite things combined into one side dish. What could be better?!

Prep Time: 10 minutes           Cook Time: 35 minutes


  • 1 butternut squash
  • 1 bunch of lacinto kale (also known as dino kale)
  • 1 cup of quinoa
  • 1/2 cup of pine nuts
  • 2 cups of chicken stock (or vegetable stock for a vegan option)
  • 2 cloves of garlic
  • Olive oil
  • salt & pepper


  1. Pre-heat oven to 400 degrees.
  2. Slice off the ends of the of the butternut squash and cut it in half. Peel off the skin (I prefer to use a knife over a vegetable peeler).
  3. Using a spoon, scoop out the seeds. Chop into cubes. Drizzle with olive oil and salt & pepper. Place on a baking sheet and cook for 35 minutes, or until butternut squash is tender.
  4. Chop 2 cloves of garlic and kale. Set aside.
  5. In a small saucepan, combine 1 cup of quinoa (I used red quinoa) with 2 cups of chicken stock (for the vegetarian option choose water or vegetable stock). Heat over medium heat until the water starts to boil. Cover and let sit for 10-12 minutes, or until all the liquid has been absorbed.
  6. In another small pan, heat 1/2 cup of pine nuts over medium heat. Using a wooden spoon, stir until they are golden brown (~5 minutes).
  7. In a medium pan, heat olive oil and garlic over medium heat. Once the garlic starts to sizzle, add in kale. Sauté for 5 minutes.
  8. In a large bowl, add quinoa, butternut squash and kale. Mix well. Toss in toasted pine nuts before serving.