Butternut Squash with Quinoa and Leeks

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What You Will Need:

1 Medium sized Butternut Squash, peeled then diced

2 Large Leeks, chopped (white and light green parts only)

1 Pound of Mushrooms, sliced (you can use any kind that you like)

1 C Quinoa, cook according to package *** Use chicken stock or vegetable stock to cook your quinoa instead of water. Homemade if you can.

1 Pkg 99% Lean ground White Turkey Breast, cook and crumble *** You can use any kind of meat (Skip if you are vegetarian)

4 Cloves of Garlic, minced

1 Shallot, minced

1 Small bunch of Green onions, sliced

1 C Sharp Cheddar Cheese, grated

*Directions:

Mis en Place, Mis en Place I love it

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Pre heat your oven to 375.

In a large pot on the stove, add the garlic, shallots, and butternut squash. Cook until the squash starts to soften. (About 10 minutes)

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Once the squash starts to soften, add the mushrooms, and leeks. Continue to cook until the squash is soft. **If you need to you can add a little chicken stock or vegetable stock to prevent sticking.

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In a separate pot, cook the quinoa in chicken or vegetable stock.

Add the cooked quinoa to the vegetable pot.

In a pan cook the ground turkey or meat of your choice. Cook all the through.

Add the turkey to the vegetable pot, mix well.

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In a baking dish, add the mixture and spread out.

Sprinkle the top with a sharp cheddar cheese and top with sliced green onions.

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Bake for 20 minutes.

Makes 10 servings (Freeze the rest or use during the week for lunches)

292.6 cals, 2.8 G fat, 35 G carbs, 3.5 G fiber, 34 G pro, 4.1 G sugar

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