This hearty recipe is perfect for the Fall season of colds and flus. Each serving of butternut squash contains more than your daily requirements of Vitamin A, which is essential for respiratory health, and the mushrooms support immune defense.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
2 small to medium butternut squash
2 Tbs. olive oil, divided
1 cup dry quinoa, rinsed
1 lb. ground organic turkey (or any organic ground lean meat)
1 medium yellow onion, diced
3/4 lb. mixed mushrooms (portobello, cremini, button etc.), diced
10 sage leaves, minced, plus a few leaves minced for garnish
1/4 tsp. red-pepper flakes
Fine sea salt and pepper to taste