Roasted Butternut Squash with Quinoa (2 ways)

 

Photo 2012 11 26 12 15 41 PM

 

This is an absolutely wonderful Fall recipe. The vibrant reds, oranges and yellows of the ingredients echo those of the leaves outside and the simple but strong flavours come together perfectly. I've chosen two ways for you to prepare it, the first with cranberries and sage for a Thanksgiving or Christmas feel and the second with Sun-dried tomatoes, oregano and basil for a more savoury delight. Strictly speaking this is a warm salad, but you could also put some Vegan Cheese over the top, pop it in the oven until that melts and call it a bake.

 

Ingredients for Base Recipe:

1 medium Butternut Squash (remove the seeds and skin and cut into smallish cubes)

1 large Red Onion (cut into half moons)

5 cloves of garlic (leave the skin on for now)

1 inch piece of Ginger Root (take off the skin and dice finely)

Olive Oil

Salt & Pepper

 

1 cup Quinoa (Red or White)

2 cups of water

Salt

 

½ cup Sunflower Seeds (You could use pumpkin seeds if you prefer)

 

Variation 1:

½ cup Cranberries

Fresh chopped Sage (about 1 tablespoon or to taste)

 

Variation 2:

½ cup Sun-dried Tomatoes (diced)

Fresh chopped Oregano and Basil (about 1 tablespoon or to taste)

 

Method:

Preheat oven to 375º

Place butternut, onions, garlic and ginger in a baking tray. Give them a generous drizzle with olive oil, season with salt and pepper and then give them a good shake.

Bake in the oven for about 40 minutes or until the butternut is soft but not falling apart.

 

When the butternut has about 20 minutes to go, start your quinoa. Place 2 cups of water in a saucepan, add a pinch of salt and bring to the boil. 

Then add Quinoa and let it come to the boil again. Reduce heat to a simmer, cover and cook for 15 - 20 minutes.

 

To finish:

Remove quinoa from heat and butternut from oven. 

Find your 5 garlic cloves and place them in a large bowl. With a fork press the roasted garlic from the skins and discard the latter.

Add either cranberries or sun-dried tomatoes depending on the variation you are preparing

Add quinoa to the bowl and give a good mix to make sure there are no clumps.

Add butternut, onion and ginger to the bowl along with the fresh herbs you are using.

Gently mix together (you don't want to smash the butternut)

Serve!

 

 

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