This has got to be one of my most favorite dishes I have made yet! It's like a creamy, savoury custard. The squash, cheese & kale melt in your mouth while the quinoa & walnuts give it perfect texture. Besides baking the squash, this is a quick, nutrient dense, one-pot meal. Ingredients:

- 1 butternut squash, baked - 1/2 onion, chopped - 1 C quinoa - 2 C organic vegetable broth - 1 C chopped baby kale (if you don't have, use baby spinach) - 1 Tbsp sage - 1/4 tsp cayenne pepper - sea salt to taste - 1 pkg (113 g) soft, goat cheese - handful roasted walnuts

Directions:

1.Preheat oven to 400F. Cut butternut squash in half and place on a cookie sheet with 1/2 inch of water. Add a tsp of coconut oil in each half. Bake for 45 min. or until squash is soft. 2.Heat a few Tbsp of coconut oil in a medium size pot & saute the onion. 3.Rinse off quinoa in cold water then add to pot, saute a few minutes with onion then add the veggie broth, sage & cayenne. Bring to a boil then reduce heat & simmer for 15 min. 4.Once broth is almost evaporated, fold in baby kale or spinach and goat cheese. PLace lid back on to soften the kale. 5.When squash is soft & done, take out of the oven and carefully scoop into pot. 6.Add salt to taste 7.Sprinkle with roasted walnuts

Enjoy!