Butternut squash is one of the most beloved and versatile autumn vegetables. Its sweet and nutty flavor makes it the perfect addition to any dish, from soups to salads and everything in between. Today, we’ll be sharing not one, but two delicious recipes that highlight the goodness of butternut squash – Quinoa with Kale and Roasted Butternut Squash and Butternut Squash Quinoa Bowls.
First up, let’s dive into the Quinoa with Kale and Roasted Butternut Squash recipe. This dish is not only flavorful but also packed with nutrients, making it a healthy and satisfying option for any meal of the day. For this recipe, you’ll need:
Ingredients:
– 1 butternut squash, peeled, seeded and cubed
– 2 cups of kale, chopped
– 1 cup of quinoa
– 2 cups of vegetable broth
– 1/2 onion, diced
– 2 garlic cloves, minced
– 2 tablespoons of olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F.
2. In a large bowl, combine the cubed butternut squash, 1 tablespoon of olive oil, salt and pepper. Mix well and transfer to a baking sheet lined with parchment paper. Place in the oven and roast for 25-30 minutes or until tender and slightly caramelized.
3. In a medium-size pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 3-4 minutes.
4. Add the quinoa and vegetable broth to the pot, and season with salt and pepper. Bring to a boil, then reduce heat to low and cover the pot. Simmer for 20-25 minutes or until the quinoa is cooked and all the liquid has been absorbed.
5. In a large bowl, mix together the cooked quinoa, roasted butternut squash, and chopped kale.
6. Serve hot.
Now let’s move on to our second recipe, the Butternut Squash Quinoa Bowls. This dish is not only visually stunning but also full of flavor and nutrients. For this recipe, you’ll need:
Ingredients:
– 1 butternut squash, peeled, seeded and cubed
– 1 cup of quinoa
– 2 cups of vegetable broth
– 1/2 onion, diced
– 2 garlic cloves, minced
– 2 tablespoons of olive oil
– 1/4 cup of pumpkin seeds
– 1/4 cup of dried cranberries
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F.
2. In a large bowl, combine the cubed butternut squash, 1 tablespoon of olive oil, salt, and pepper. Mix well and transfer to a baking sheet lined with parchment paper. Place in the oven and roast for 25-30 minutes or until tender and slightly caramelized.
3. In a medium-size pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 3-4 minutes.
4. Add the quinoa and vegetable broth to the pot, and season with salt and pepper. Bring to a boil, then reduce heat to low and cover the pot. Simmer for 20-25 minutes or until the quinoa is cooked and all the liquid has been absorbed.
5. In a small pan, toast the pumpkin seeds over medium heat for 2-3 minutes or until slightly browned.
6. In a large bowl, mix together the cooked quinoa, roasted butternut squash, dried cranberries, and toasted pumpkin seeds.
7. Serve hot.
Both of these recipes are a delicious and healthy way to enjoy butternut squash this fall. They are easy to make and can be served for any meal of the day. Plus, they make for great leftovers! Give them a try and let us know what you think – we’re sure you won’t be disappointed!
