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Romesco Veggie Stuffed Squash

Romesco Veggie Stuffed Squash

Cooking Time: 60 minutes

 Serves 6

What you need:

  • Olive oil
  • 6 small squash (we used Hubbard and Buttercup), halved, seeded
  • 3 beets (we used Candy Cane), peeled, cubed
  • 1 bunch of baby rainbow chard, roughly chopped
  • Salt
  • 2½ cups of cooked brown rice
  • ½ pouch of Haven’s Kitchen Red Pepper Romesco sauce
  • ¼ cup of dried cherries, rouchly chopped
  • ¼ cup of almonds, toasted and chopped

How to make it:

  1. Preheat oven to 375
  2. Roast squash, tossed with olive oil, face up for 40 minutes
  3. Separately, roast beets, tossed with olive oil 40 minutes

*Squash and beets can be roasted beforehand*

  1. Heat a large skillet over high heat and add olive oil to coat the pan
  2. When the olive oil shimmers, add the chopped chard, and a pinch of salt. Let soften for about 2 minutes, then add the rice
  3. Cook rice and chard for a couple minutes, add Romesco and combine
  4. Cut the heat. Then toss in the cherries, and almonds
  5. Scoop the rice mixture into the squash and enjoy!

 

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