Butternut Squash is a personal fall favorite. Versatile, filling and chock full of vitamins and minerals (think beta carotene, potassium and fiber), this staple can be made into soups, savory dishes, sweet desserts and, of course, roasted as is! A plethora of wonderful recipes are a mouse-click away (check out www.foodnetwork.com and www.cookinglight.com) but a personal favorite involves the combination of this autumn staple with everyone’s favorite superfood quinoa! The following is a Rachel Rettman original, simple, easy recipe bound to please even the most finicky eater:
- 1.5 cups white quinoa (remember to use a 1:1 quinoa to water ratio to truly cook the quinoa properly)
- 1.5 cups cooked butternut squash (cube into 1/2 inch pieces, toss with salt and olive oil and bake at 400 degrees for 15 min)
- 1/4 cup dried cranberries
- 1/2 cup sauteed white onion
- 1/3 cup chopped celery or jicama (crunch factor)
- 1/4 cup chopped walnuts
- salt and pepper to taste
- *optional – add a 1/2 cup of chopped apple of choice
- leave plain, or use salt/pepper, a tsp of honey, 1-2 tbsp olive oil and your choice of lemon juice/vinegar and some mustard (1/2 to a whole lemon, 2-4 tbsp vinegar, 2 tbsp mustard depending on preference) to make a light dressing
Cook the quinoa, seasoning with salt and pepper to taste. Saute onions with a dash of olive oil, also seasoning to taste. Combine cooked quinoa, cooked squash, onions and mix. Add cranberries, celery/jicama and optional apple and mix, seasoning with salt and pepper to taste. Add light dressing or skip it, then sprinkle walnuts on top and enjoy! Want things a little sweeter??? Add candied walnuts for a savory/sweet explosion of taste (For fewer carbs, stick to plain nuts and omit apple and cranberry).
Serve this alongside a protein and another veggie (think spinach or kale salad) or all by itself for a wonderful seasonal dinner!