CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
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1

2 people

20
1
2 People

INGREDIENTS

  • 1 butternut squash peeled and cubed
  • 2 tbs olive oil
  • 1/4 tsp ground black pepper
  • 4 shallots chopped
  • 4 celery stalks chopped
  • 2 cups of mushrooms
  • 2 tsp. Poultry seasoning
  • 1 minced clove garlic
  • 1 cup pecan
  • 1 cup quinoa
  • 1.5 cups of vegetable broth

INSTRUCTIONS

  • Combine squash, olive oil, and pepper on a parchment line baking sheet and roast 400°. 
  • Finish with a ½ tsp of salt. 
  • Bring to a boil 1.5 cups vegetable broth, add in 1 cup of quinoa and cook until fluffy. 
  • Add 2 tbsp to a skillet and add shallots, mushroom, celery and poultry seasoning, over medium heat for 10 minutes. Add in pecans and combine all ingredients together. 
  • Garnish with ¼ cup of parsley, flaked sea salt and pomegranate seeds.
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