The last couple weeks I have been tempted to buy butternut squash, but was “afraid” if I would like it, how to make it, how it would all come together. This week I found butternut squash already diced up for a very reasonable price so I thought why not!
As I search for recipes, all seemed pretty bland…..UNTIL I saw this one……I can not wait to try it!
Red Quinoa with Butternut Squash, Cranberries, and Pecans
1 cup red quinoa
1 smallish butternut squash, peeled and diced
1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
1/2 of a medium red onion, diced fine
1 clove of garlic, minced
Pure maple syrup, to taste
A sprinkle of ginger and/or curry, to taste
1/2 cup chopped pecans
2 tablespoons fresh chopped parsley
Sea salt and ground pepper, to taste
Preheat the oven to 375ºF.
Rinse the quinoa thoroughly in a fine sieve. Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 to 1/2 cup water. If you don’t have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.
In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.
Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.
In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.
Makes 4 servings.
Recipe Source: glutenfreegoddess.blogspot.com
Read more: http://glutenfreegoddess.blogspot.com/2010/01/red-quinoa-with-butternet-squash.html#ixzz3FTvdT2rN