Butternut Squash with Quinoa

Since we got several butternut squash in last weeks shipment I started looking for ideas as I am not very familiar with cooking these. In my “Gourmet Cookbook” I’d found a recipe that looked interesting but used couscous as it is Middle Eastern style . I decided to substitute the couscous for Quinoa as couscous is from wheat.

If you haven’t used Quinoa before, it is a very small grain that has been used for 4 or 5,000 years. It is considered a complete protein as it has amino acids along with protein. It is really easy to cook, just add 1 part quinoa to 2 parts water or broth, bring to a boil, simmer for 15 min uncovered. Take the pot off the fire and cover for about 5 min.

I started with the butternut squash which called to be peeled and cubed then roasted. The squash is a little hard so it takes a little more time to cut up than, say zucchini. I’m working with a new convection oven so I cut the temp and the time but found that the squash needed more time to bake.

The recipe calls for raisins which add an additional sweetness to the squash. Also the recipe calls for pine nuts but I didn’t have any so used chopped up almonds that I had on hand.

1 lg butternut squash cubed and seeded

Some olive oil

1 onion

1 C Quinoa

1 Cinnamon Stick

½ C chopped Almonds

½ raisins

Put the squash on a baking pan and drizzle olive oil over lightly then toss and put into the oven at 475. Check after 15 min. but bake until just done not mush.

In a skillet sauté your onion in some olive oil. When the onion is done add the almonds and just give a couple of tosses, then add your baked squash and sauté for another couple of minutes. Add your raisins at the end to heat.

While the squash is baking, put the Quinoa in a pot with 2 C water and the Cinnamon stick. Bring to a boil then simmer for 15 min or until the moisture is absorbed. Remove the stick and cover until you squash mixture is finished.

Put the cooked Quinoa in a nice dish then add the sautéed ingredients.

This is a dinner in itself but would also make a good side dish with lamb kabobs.