Stuffed Roasted Butternut Squash

Ingredients

VEGGIES & QUINOA

2 cups cooked quinoa
1 Tbsp olive oil
3 cups loosely packed sliced shiitake mushrooms
2 Tbsp Tamari
4 cloves garlic, minced
2 cups loosely packed chopped kale
1/2 cup roughly chopped walnuts

SQUASH

1 large butternut squash, halved lengthwise, seeds removed
1 Tbsp olive oil
2 Tbsp brown sugar
1/4 tsp ground cinnamon (optional)
1 pinch sea salt

FOR SERVING
1 cup balsamic vinegar (reduced down on stovetop)
Crispy Sautéed Shallot* (1.5 cup shallot)

Instructions

Preheat oven to 400 degrees F (204 C) and set out a baking dish.
Meanwhile, prepare quinoa by cooking as per instructions till fluffy and the water is absorbed. Remove lid and let cool completely.
Halve the squash lengthwise then split the squash in half.
Scoop out seed and clean the squash, then brush with oil and sprinkle with sugar, cinnamon (optional), and salt. Place cut-side down on a lined baking sheet or baking pan.
Bake squash for 15 minutes, then flip the squash over to cut side up. Bake for another 50 minutes, or until cooked.
Prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a simmer and cook for about 15 minutes. It’s done when it’s reduced in volume by about half,
Once your quinoa is cooked and cooled, heat a large skillet over medium heat. Add oil or water and quinoa. Sauté for 9 minutes, stirring occasionally, until slightly crispy and browned. Add ½ of tamari to season. Then remove from skillet and set aside.
To the still hot skillet add the mushrooms and the remaining tamari. Sauté for 4 minutes. Then add garlic and kale and walnuts (optional) and sauté for another 3 minutes or until kale is wilted. Then add quinoa back to the pan and toss to coat (see photo). Set aside.
Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.
To serve, arrange on a serving platter. Garnish with some crispy pan-fried shallot*, parsley, and a drizzle of balsamic reduction.

*In The Flyer September 18-24, 2022
Recipe and photo credit: Minimalist Baker

Garlic Baked Pork Tenderloin

INGREDIENTS

2 tbsp olive oil
1 tbsp salt and fresh cracked pepper
2 lb pork tenderloin, pre-marinate
4 tbsp butter, sliced into 4-6 pats
5 tbsp diced garlic
1 tsp dried basil*
1 tsp dried oregano*
1 tsp dried thyme*
1 tsp dried parsley*
1/2 tsp dried sage*
1 tbsp Italian Herb Seasoning Blend

INSTRUCTIONS

Preheat oven to 350 degrees.
Line baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, thyme, parsley, sage and Italian seasoning. Set aside.
Generously season meat with salt and pepper.
In a large pan, heat oil until shimmery.
Add meat to pan and cook on all sides until dark golden brown.
Transfer to baking sheet.
Generously coat with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 30
minutes.)
When pork has come to temperature, remove, and let rest, tented with foil, for at least 7 minutes to lock in juices.
Slice against the grain and serve immediately.

*In The Flyer September 18-24, 2022
Recipe and photo credit: Sweet C’s Designs

Stuffed Roasted Butternut Squash & Garlic Baked Pork Tenderloin