Name: Roasted Stuffed Butternut Squash With Tri-Coloured Quinoa, Kale, Chickpeas, Toasted Pine Nuts And Pomegranate Seeds
Ingredients: 2 ea medium butternut squash, halved, seeds removed; 4 tsp avocado oil; 2 tsp extra virgin olive oil; 1 C tri-colored quinoa (any other quinoa is fine too); 1 1/3 C vegetable broth, homemade or low sodium; 1 bunch curly kale, stems removed, leaves rough chopped; 2 ea fresh thyme sprigs; ½ tsp pink Himalayan salt or sea salt, to taste; ½ tsp freshly ground black pepper, to taste; ¼ tsp fresh ground white pepper, to taste (optional); 15 oz cooked chickpeas (if using canned or bottled, rinse and drain); 1 ea medium orange, zested; ½ each juice of half of the zested orange above; 1/3 C fresh pomegranate seeds; ¼ C pine nuts (raw or toasted, optional)

Ingredients

1/2 cup coconut sugar
2 TB unsweetened nut or seed milk
3 TB coconut oil
2 TB unsweetened cacao powder (or cocoa powder)
1/3 cup unsweetened shredded coconut
2 TB raw hemp seeds
2 TB raw pumpkin seeds
1 cup instant rolled oats (gluten-free option)
1/3 cup nut butter (use almond or toasted hazelnut)
1/2 tsp pure vanilla extract (alcohol-free option)
1 pinch sea salt or Himalayan salt (or 1/8 tsp)
2 TB chopped raw pistachios or shredded coconut

Instructions

Line a baking sheet with parchment paper.
Add coconut sugar, nut milk, cacao powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently. I use measuring cups and spatula.
Once the mixture is bubbling, allow to low boil for 1 minute (set a timer).
Remove pan from heat and add nut butter, oats, hemp seeds, pumpkin seeds, shredded coconut, vanilla extract and salt and stir to combine. Make sure to fully incorporate all ingredients.
Scoop and drop 1 TB (heaping) amounts of the batter onto the prepared baking sheet and top with chopped raw pistachios and/or additional shredded coconut flakes (optional).
Let sit at room temperature until cooled and hardened, about 25-30 minutes (depending on the temperature of the room!)
Store in a sealed, air-tight container at room temperature. Can also store in the refrigerator, but best served fresh and/or at room temp. Keeps for 3-5 days!