SHIPPING INCLUDED ON ALL ORDERS!

Romesco Veggie Stuffed Squash

Romesco Veggie Stuffed Squash

Cooking Time: 60 Minutes 

Serves 6

What you need:

  •  6 small squash, halved, seeded
  • Olive oil
  • 3 beets, cleaned and chopped
  • 1 bunch of baby rainbow chard, roughly chopped
  •  Salt
  • 2 1/2cups of cooked brown rice
  • 1 pouch of Haven’s Kitchen Red Pepper Romesco sauce
  •  ¼ cup of dried cherries, roughly chopped
  •  ¼ cup of almonds, toasted and choppedHow to make it:
  •  Preheat oven to 375
  • Roast squash, drizzled with olive oil, face up for 40 minutes
  •  On a separate baking sheet, roast beets, tossed with olive oil, 40 minutes

How to Make It:

  1. Heat a large skillet over high heat and add olive oil to coat the pan
  2. When the oil shimmers, add the chopped chard, and a pinch of salt. Let soften for about 2 minutes, add the rice and cook for another minute or two til the rice is warmed through
  3. Remove from heat, add about ½ pouch Romesco, toss in the cherries and almonds
  4.  Scoop the rice mixture into the squash and enjoy!

     

    Get the Sauce

    Read more

    Romesco Roasted Cauliflower 'Steaks'

    Romesco Roasted Cauliflower 'Steaks'

    Gingery Miso Butter Omelette

    Gingery Miso Butter Omelette

    Turmeric Tahini Roasted Chicken

    Turmeric Tahini Roasted Chicken

    Comments

    Be the first to comment.
    All comments are moderated before being published.

    Your Cart

    Your cart is currently empty.
    Click here to continue shopping.