Grain bowls are a great way to pack in flavor and nutrients without packing in calories. Roasted butternut squash gets glazed with brown sugar and fiery Fresno chile for little bites of earthy squash that are sweet, spicy, and satisfying. Served with sautéed kale, almonds, and quinoa (the king of superfoods), this dish is righteous in flavor and nutritional value.
Place butternut squash on prepared baking sheet, drizzle with 2 tsp. olive oil, season with ½ tsp. salt and ¼ tsp. pepper, and toss to coat. Spread into a single layer and roast 20-25 minutes, or until squash is tender and lightly browned. Remove from oven and set aside.
Cook the Quinoa
Bring a small pot with quinoa, 1 ½ cups water, and ½ tsp. salt to a boil over medium-high heat. Cover, reduce heat to low, and cook 15-18 minutes, or until all liquid has been absorbed. Rest, covered, 5 minutes, then fluff grains with a fork. Set aside.
Prepare the Ingredients
Stem kale and coarsely chop. Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Peel and halve shallot. Slice thinly. Mince garlic.
Cook the Shallots and Kale
Place a large pan over medium heat. Add 2 tsp. olive oil and shallots to hot pan. Cook 3-4 minutes, stirring occasionally, or until tender. Add kale and 2 Tbsp. water and cook 3-4 minutes, or until kale is wilted. Season with ¼ tsp. salt, remove to plate, and set aside. Wipe pan clean.
Make the Glaze
Place pan from cooking kale over medium-high heat. Add garlic, minced Fresno chile (to taste - it's spicy!), brown sugar, soy sauce, apple cider vinegar, and ¼ cup water. Bring to a boil and reduce by half until a syrup forms, 3-4 minutes. Remove from burner, add butternut squash, and toss to coat.
Plate the Dish
Place quinoa in a bowl and top with kale and butternut squash. Drizzle any extra glaze over entire dish. Garnish with Fresno chile rounds (to taste) and almonds.