Recipes
3 c butternut squash, cubed
1 TBS olive oil
1 TBS Bourbon Smoked Pepper
1/2 TBS Bourbon Smoked Salt
1/2 TBS Bourbon Smoked Paprika
1 c quinoa
2 c water or stock
1/2 c chopped onions
2 cloves garlic, minced
mushrooms, chopped
bell pepper, chopped
kale, torn into pieces (discard ribs)
fried egg
Heat oven to 400 degrees F. In a mixing bowl, combined the squash cubes, olive oil, 1 TBS Bourbon Smoked Pepper, 1/2 TBS Bourbon Smoked Salt, and 1/2 TBS Bourbon Smoked Paprika. Stir until the squash is evenly coated. Place the cubes on a roasting pan and roast for 20-30 minutes.
Meanwhile, heat 2 c of stock or water to a boil. When the stock comes to a boil, add quinoa, garlic, mushrooms, onions, peppers, Bourbon Smoked Salt, Bourbon Smoked Pepper, and Bourbon Smoked Paprika and cook over a simmer for 10 minutes. Add kale and cook for 5 or so more minutes. Turn the stove top off, and let the quinoa sit covered for 8-10 minutes. Stir in butternut squash cubes.
Enjoy either hot or cold. Try enjoying it with a sunny side up egg on top.
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