Oops! I didn't realize when I posted Thursday there'd be two squash recipes in a row!
What can I say? We really like stuffed squash! Here are some featured on the blog in the past:
Spaghetti Squash Boats
Acorn Squash with Corn Pudding
Couscous Stuffed Acorn Squash
Brown Rice Stuffed Acorn Squash
Tonight's recipe used one of my favorite squash, Butternut and a revisit with the quinoa salad I made this summer.
1 small butternut squash
4 cups cooked quinoa (using vegetarian bouillon instead of water)
1 Tbsp olive oil
1 tsp Kosher salt
1/2 tsp pepper
1 small onion
1 elephant clove garlic
4 stalks celery
half head of cauliflower
head of broccoli
To begin, cut the butternut squash in half and using a spoon, scoop out the seeds and strands. Place in a microwave safe dish and cover. Microwave on high for 8-10 minutes. Let stand for 5-10 minutes. (Ordinarily I would bake this, but I started dinner very late tonight.)
Preheat the oven to 450°. Wash and cut all of the vegetables and place in a large bowl. Sprinkle the olive oil, salt, and pepper over top. Toss until everything is coated and pour out onto a baking pan. Bake for approximately 20 minutes until the vegetables are tender and beginning to brown.
Turn the roasted vegetables out into a large serving bowl.
Add the quinoa and toss gently to incorporate, taking care not to mush the vegetables.
Place the squash half on a plate and fill the cavity with a generous helping of the quinoa salad.
This meal is vegan and gluten free so could be safely served to most following a special diet! There will be about half of the quinoa salad for leftovers which are tasty served warm or cold!