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Butternut Squash & Pomegranate Quinoa
CUPCAKES AND KALE CHIPS13Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (in approx. ½ in. cubes)
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- freshly ground black pepper
- 1 cup quinoa (uncooked)
- 2 cups vegetable stock (/broth)
- 1 pomegranate seeds (only)
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 2 tsp. chopped fresh sage
- kosher salt
- freshly ground black pepper
- 1/2 cup crumbled goat cheese (optional)
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