Roasted Squash and Quinoa

Butternut squash

Yeah - Fall is here! My favorite time of year.

The weather has cooled off, the light changes and casts a warmer glow in the late afternoons, the trees are dropping their leaves and new ingredients come into season.

Warm, comforting foods like baked apples, pumpkin bread, fruit pies and hearty soups and stews fill the kitchen with their wonderful aromas.

It's also the best time of year to eat squashes. They are especially good roasted and last year I created this dish, roasted squashes over quinoa, a fantastic, high protein grain.

Roasted Squash over Quinoa

Two kinds of squash: I like butternut and kabocha
Sweet potatoes
Olive oil
Salt and pepper
Garlic cloves
Freshly chopped rosemary
Red onions
Oil and butter
Balsamic vinegar
Quinoa
Vegetable broth

Cut squashes and sweet potatoes into a large dice and place into a bowl. Sprinkle on some olive oil, salt, pepper, a few chopped garlic cloves and fresh chopped rosemary. Line a cookie sheet with heavy duty aluminum foil and lay the squash on it in one even layer, roasting it for about an hour at 375F degrees. Turn the squash once or twice during that time so that it browns on two sides.

While that's roasting, sauté a large red onion in a small amount of oil and butter. Cook for about 5 minutes, then add a Tbsp of balsamic vinegar. Continue cooking until the vinegar is reduced and syrupy (about 30 minutes). 

Quinoa

Cook the quinoa according to package directions, using vegetable broth instead of water. When it's done, serve the roasted vegetables over the quinoa.

They are excellent together. The nuttiness of the quinoa goes perfectly with the roasted vegetables, rosemary, and onions with balsamic.

Just perfect for Fall.