I love easy and fairly quick meals for weekdays, especially when I have enough leftover for my lunch the next day! This squash will take you approximately 10 minutes to prepare and 30 minutes to cook (20 of those cooking minutes are completely effortless). It really is the perfect healthy stew, especially with the colder months just around the corner!

I added some whole-food powder for an extrahealthy meal: fermented red beet and fermented ginger. You can also make this in a Crock-Pot (slow cooker).

Ingredients

• 1 can ground tomatoes
• 1 can cannellini beans, drained and rinsed
• 1 medium onion, diced
• 1–2 garlic cloves, minced
• 1 small acorn squash (approximately 3 cups), diced (you don’t need to peel it, but do if you wish)
• 2 cups vegetable broth
• 1 cup quinoa, uncooked (I use the tricolor one)
• 3 tbsp. olive oil
• 1 tbsp. maple syrup
• 1 tbsp. New Roots Herbal’s Fermented Ginger
• 1 tbsp. New Roots Herbal’s Fermented Red Beet
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1 tsp. salt
• Handful of kale, slivered
• Fresh parsley, to taste

Instructions

Cook onions in a saucepan at medium heat with 3 tbsp. olive oil for 2 minutes. Add in garlic and cook a further 1 minute. Add in squash and cook 3 minutes. Add in quinoa, stir well, and cook a further 3 minutes. Add paprika, cumin, salt, and maple syrup, and give it a good stir before adding the ground tomatoes and vegetable broth, then give it another good stir.

Cover and simmer for 20 minutes (until the squash is tender). Fold in kale, cannellini beans, parsley, Fermented Ginger, and Fermented Red Beet. Stir well before serving. Enjoy!

Gives 6 portions.