Butternut Squash, Kale & Mushroom Bowl - Campbell's Food Service Canada

Ingredients

• 2 tbsp 30 mL Canola oil
• 2 ½ cups 625 mL Onion, sliced thin
• 1 tbsp 15 mL Garlic, peeled, roasted, mashed
• 2 ½ cups 625 mL Butternut Squash, peeled, seeded, diced
• 2 cups 500 mL Carrot, peeled, diced
• 1 tbsp 15 mL Dried thyme, crushed
• 1 tbsp 15 mL Fresh parsley, chopped
• ½ tsp 2 ½ mL Black pepper, ground
• 1 can (48 oz) 1 can (1.36 L) Classic Cream of Mushroom
• 1 cup 250 mL Water
• 1 cup 250 mL Half & Half
• 3 tbsp 45 mL Sundried tomato pesto
• 3 cups 750 mL Kale, baby, roughly chopped
• 2 cups 500 mL Reduced sodium white kidney beans, rinsed, drained
• ⅓ cup 90 mL Portobello mushroom, sliced
• ¼ cup 62.5 mL Canola oil
• 2 ¾ cups 690 mL Kale
• 12 cups 3 L Quinoa, cooked, hot
• 1 cup 250 mL Marinated tomatoes