Hello Darlings!
I love when there are sales on squash. With my sweettooth’s voracious appetite, anything that is sweet *and* healthy is a great find. Both butternut and kabocha squash varieties are super sweet, healthy, and are delicious roasted (and we know my long-lasting obsession with roasted veggies), so I picked up one of each and decided to base a meal around them. I added filling quinoa, some sunflower seeds for their good fats, and a rosemary-lemon vinaigrette to cut a bit of the sweetness.
Ingredients:
Kabocha Squash
Butternut Squash
1 ½ Cups Quinoa
¼ Cup Sunflower Seeds
Olive Oil ¼ Cup plus a few tablespoons for coating squash
Salt and Pepper to Taste
2 Cloves Garlic
Rosemary 1 Large fresh sprig or 2 teaspoons dried
Large Lemon
3 Cups Water
Instructions:
1. Preheat oven to 400 degrees.
2. Add quinoa and water to rice cooker (also can cook in a saucepan) let cook.
3. Cut both squashes into small cubes. For the butternut squash, cut an inch or less off each end then use a vegetable peeler to remove the rind.
Cut in half and remove the seeds. Leave the peel on for the kabocha squash, it is a great source of fiber!
4. Add enough olive oil to coat the squash cubes, season with salt and pepper to taste.
5. Spread seasoned squash in a single layer on a parchment paper lined baking sheet. Roast in oven for 20 minutes.
6. Add sunflower seeds to the squash in the oven and mix, flipping the squash pieces.
7. Continue roasting for another ten minutes or until squash is soft and easily pierced by a fork.
8. While the squash is roasting add the leaves of a sprig of rosemary, cloves of garlic, and about a ¼ teaspoon sea salt into a mortar. Grind until a chunky paste.
9. Add the juice of a lemon into the paste.
10. Transfer the lemon-rosemary paste mixture into a small bowl and add ¼ cup olive oil, whisk to combine.
11. In a large bowl combine cooked quinoa (the quinoa should be moist and fluffy), sunflower seed-squash mixture and lemon-rosemary vinaigrette.
12. Mix well.
Enjoy!
I might need a rice cooker. Like, a lot. This looks like it would be tasty in the days following as a lunch, too!
I wish I could still get some squashes at this time of year. I LOVE this salad…satisfying and loaded with goodness. I might have to try it with sweet potatoes.
Great pictures! I've been cooking "Meatless Monday" for my husband for the past couple weeks, but now he's onto me… This afternoon he came home from the grocery store with bags full of chicken!
wow! i cook quinoa so often – will def try this recipe! xx
http://www.vicariousLA.com
Oh this looks great – Squash is one of my favorite vegetables too! I love cooking with grains. Thanks for sharing this! xx Kat
Love and Ace
yummm these look so good 🙂
Mili from call me, Maeby
great post 😉
Have a nice day :)))
xx
http://www.ireneccloset.com
ha!!! I never thought of cooking quinoa in the rice cooker.. always did it on the stovetop…. thanks!
super yummy!
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I love that at your blog some healthy and tasty recipes can be found! I adore these products, squashes one of my favourite food!!!
Thank you for a wonderful recipe! well done!
Have a happy time!
Best wishes, Alexandra
http://www.svetusvet.com
Yum! I love squash too, it seems like one of those veggies you are allowed to and would love to eat! This looks fantastic =)
– Che
style-che.blogspot.com
looks charming =)
I'll follow you
I'd be happy too if you like my blog and you'll follow me http://ouralternative.blogspot.com/
nice!!!:)
http://www.borsadimarypoppins.com
you have no idea how good this recipe sounds to me right now. I've got to make this at some point this week! =D
xo,
nancy
http://adoretoadorn.blogspot.com
it looks so delicious, you are so talented my dear
http://loving-evelyn.blogspot.ro
Ohhh looks good!! I love Squash!!
you had me at vinaigrette!! i am obsessed these days!!
This looks delicious! Pinned this so I can enjoy when my CSA gives me overwhelming amounts of squash!
Ha, so silly but I never thought about using my rice cooker to make quinoa! This looks yummy!