Butternut Squash Steak Supper Recipe - Forks Over Knives

Ingredients

• 3½ cups low-sodium vegetable broth or water
• 2 cups dry toasted buckwheat groats (kasha, see tip in intro)
• 1 sprig fresh oregano
• 1 butternut squash, unpeeled (look for one with a long neck)
• 2 tablespoons balsamic vinegar
• Freshly ground black pepper, to taste
• 3 cups chopped sweet potato
• 3 cups sliced fresh mushrooms
• 1 cup chopped onion
• 3 cloves garlic, minced
• 4 cups fresh arugula
• ½ cup thinly sliced or shredded radishes
• ½ cup lightly packed fresh parsley leaves
• 1 tablespoon lightly packed fresh oregano leaves
• 3 cloves garlic, chopped
• 1 tablespoon lemon juice
• ⅛ teaspoon crushed red pepper (optional)
• Sea salt, to taste