Harvest Harmony: Amaranth and Butternut Squash Casserole Ingredients: - 1 cup amaranth - 2 cups vegetable broth or water - 2 cups butternut squash, peeled and diced - 1 medium onion, diced - 2 cloves garlic, minced - 1 tsp ground cumin - 1 tsp dried thyme - ½ tsp smoked paprika - Salt and pepper to taste - 1 cup spinach or kale, chopped - ½ cup grated Parmesan cheese (optional) - 1 tablespoon olive oil - ¼ cup sunflower seeds or pumpkin seeds (for topping) - Fresh parsley, for garnish (optional) Instructions: 1. Preheat the oven to 375°F (190°C). 2. Rinse the amaranth under cold water. In a medium saucepan, combine amaranth and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until liquid is absorbed and amaranth is fluffy. Remove from heat. 3. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic, cumin, thyme, and smoked paprika, cooking for another minute until fragrant. 4. Add the diced butternut squash to the skillet, stirring well to combine. Cook for about 10 minutes, or until the squash is tender. If necessary, add a splash of water to help steam the squash. 5. Stir in the cooked amaranth and chopped spinach (or kale) into the skillet. Season with salt and pepper to taste. 6. Transfer the mixture to a greased 9x13 inch baking dish. If using, sprinkle the top with grated Parmesan cheese and sunflower or pumpkin seeds. 7. Bake in the preheated oven for 25-30 minutes, until heated through and the top is slightly golden. 8. Remove from the oven and let it cool slightly before garnishing with fresh parsley if desired. Serve warm. Nutrition Value (per serving, based on 6 servings): - Calories: 230 - Protein: 8g - Total Fat: 6g - Saturated Fat: 2g - Carbohydrates: 37g - Dietary Fiber: 5g - Sugars: 4g - Sodium: 250mg - Vitamin A: 210% DV - Vitamin C: 15% DV - Calcium: 10% DV - Iron: 15% DV Enjoy your wholesome and hearty Harvest Harmony casserole!