Quinoa With Roasted Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH

Don't bother with the pre-cut squash from the grocery store. You can easily cut and roast butternut squash yourself for a fraction of the cost -- and it's much fresher, too. We'll show you the best way achieve perfectly seasoned, tender and golden nuggets of this naturally sweet veggie. All you need are a hot oven, olive oil, salt and pepper. Use visual cues for doneness, since the cooking time depends on the size of your dice.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 3

Roasted Butternut Squash image

Steps:

Preheat the oven to 425 degrees F.
Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

Ingredients

One large butternut squash (about 3 pounds)
1/4 cup olive oil
Kosher salt and freshly ground black pepper

QUINOA-STUFFED SQUASH BOATS

My colorful "boats" with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that's cream-colored with green stripes. In a pinch, acorn squash will do-but don't eat the skin! -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Quinoa-Stuffed Squash Boats image

Steps:

Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.

Nutrition Facts : Calories 275 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 591mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges

Ingredients

4 delicata squash (about 12 ounces each)
3 teaspoons olive oil, divided
1/8 teaspoon pepper
1 teaspoon salt, divided
1-1/2 cups vegetable broth
1 cup quinoa, rinsed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup dried cranberries
1 green onion, thinly sliced
1 teaspoon minced fresh sage
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 cup crumbled goat cheese
1/4 cup salted pumpkin seeds or pepitas, toasted

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Quinoa With Roasted Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH

QUINOA-STUFFED SQUASH BOATS

My colorful "boats" with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that's cream-colored with green stripes. In a pinch, acorn squash will do-but don't eat the skin! -Lauren Knoelke, Milwaukee, Wisconsin

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