This root vegetable is perfectly paired with the Quinoa for a comforting cold weather meal!
Roasted Butternut Squash with Quinoa
- 1 medium butternut squash; peeled/quartered and seeds scooped
- Olive Oil
- 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
- Preheat oven to 375°F.
- 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.
- Helpful 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 broil.
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.