- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 196.8
- Total Fat: 7.5 g
- Cholesterol: 11.5 mg
- Sodium: 379.4 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.8 g
- Protein: 6.4 g
Butternut Squash & Quinoa BakeSubmitted by: SUPERSCIENCE
IntroductionI made this from the items I had from the farmer's market one week, and now it's a family favorite! It's really beautifully colored, and tastes a little like stuffing (because of the herbs). If you prep the squash and quinoa ahead of time, the rest is a snap. I made this from the items I had from the farmer's market one week, and now it's a family favorite! It's really beautifully colored, and tastes a little like stuffing (because of the herbs). If you prep the squash and quinoa ahead of time, the rest is a snap.
1 large butternut squash, peeled and diced
4 cups prepared quinoa (I use red for the color, but white is fine)
1 medium onion, small dice
5 stalks celery, small dice
1 bunch of fresh parsley, chopped
3 T. fresh sage, chopped
1 T. fresh thyme, chopped
2 T. olive oil
1 c. grated parmesan
1.5 cups of panko (whole wheat, if you can find it)
3 T. butter
salt and pepper to taste
Meanwhile, peel and chop the butternut squash (it takes a while, so settle in, or just buy the chunks from Trader Joe's).
Preheat oven to 350 F. Toss the squash with 2 T. of olive oil and some freshly ground pepper and sea salt. Roast for about 35 minutes, or until tender.
Heat a skillet with 1 T. olive oil and add the onions, celery, parsley, sage and thyme. Cook over low heat for about 5 minutes, just until softened and the herbs are bright green.
Now, toss the roasted squash, cooked quinoa and veggie/herb mix together with the parmesan cheese, and bake--uncovered--for about 20 minutes.
Meanwhile, prepare the breadcrumbs by melting the butter over a medium heat, then adding the panko and tossing to butter and brown for a couple minutes.
Spread the breadcrumbs on top of the squash mixture, and return to the oven for 10-15 minutes until golden brown on top.
Serve warm and enjoy!
note: you could make this vegan--and lower fat--by eliminating the cheese and butter.
Number of Servings: 15
Recipe submitted by SparkPeople user SUPERSCIENCE.