Roasted Butternut Squash with Quinoa
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Ingredients
Procedure
Preheat oven to 375 degrees.
In a large sauté pan, combine a tablespoon of Olive Oil, Squash, Star Anise, Cinnamon, Bay Leaf, and Garlic and 1 cup of Water. Season with Salt and Freshly Ground Pepper, and cover with foil. Roast for 15 to 20 minutes, until squash is tender.
Meanwhile, in a medium sauce pot, add the Quinoa, Vegetable Stock, and Orange Juice. Season with Salt and Pepper, cover and bring to a boil. After the Quinoa comes to a boil, reduce it to a simmer and cook until all the liquid is absorbed, 10-15 minutes. Remove the pan from the heat, and gently fold in the Almonds, Mint, and Parsley. Check for seasoning here, adding more Salt and Pepper if necessary.
Meanwhile, in a small bowl, whisk together the Greek Yogurt, 2 tablespoons Olive Oil, Orange Zest and Juice, and a pinch of Salt and a few grinds of Freshly Ground Pepper.
To plate, spoon some of the Quinoa on to a plate, top with a piece of Squash and a dollop of Yogurt.
- 1 medium butternut squash; peeled/quartered and seeds scooped
- Olive Oil
- Salt
- Freshly Ground Black Pepper
- 2 Whole Star Anise
- 1 Cinnamon stick
- 1 fresh Bay Leaf
- 2 cloves Garlic; peeled and smashed
- 1 cup Quinoa (thoroughly rinsed)
- 1/2 cup vegetable stock
- Juice of 2 Oranges (at least 3/4 cup)
- 1/2 cup slivered almonds
- toasted
- 1 cup Mint (chopped)
- 1 cup Parsley (chopped)
- 6 ounces Greek Yogurt
- Zest of 1 Orange
Special Notes
Recipe from The Chew.....
Tips:
1. This dish utilizes the protein of the Quinoa for a full meal!
2. Cover with foil when you put the Butternut Squash in the oven. At the end, put it under the broiler to carmelize. A little honey drizzled on top may be good too.
3. Rinse the Quinoa first.
4. For cooking the Quinoa, use 2.5 parts liquid to 1 part Quinoa.
5. Add as much fresh herbs as you can or want! The more herbs, the more flavor.