Butternut Squash with Quinoa and Leeks


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


Mis en Place, Mis en Place I love it


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)


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.


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.


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

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


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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