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The Boston Globe

Food & dining

Seasonal Recipes

Recipe for quinoa salad with kale and butternut squash

Serves 6

With its nutty flavor, quick-cooking quinoa lends itself to a variety of preparations. Here, the grain is tossed with caramelized butternut squash and garlic (leave garlic cloves unpeeled during roasting; their paper shell keeps them from burning while turning the insides into a soft, sweet spread). Coat a bunch of wilted kale with the tangy garlic mixture, and toss the salad together. Toasted pepitas, or pumpkin seeds, add crunch. Serve as a meatless entree or as a side dish with roast chicken.

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