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Indigenous Cultivars: Roasted Butternut Squash and Quinoa

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Smoked paprika enriches the savory sweetness of acorn squash in this hearty dish

PHOTOGRAPHY by
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December 29, 2020
Ingredients
SERVINGS:
2 whole butternut squash
Olive oil
Pinch smoked paprika
Kosher salt and pepper
Honey
4 ounces cooked white quinoa
2 ounces cooked red quinoa
¼ cup diced Roma tomatoes
¼ cup chopped flat-leaf parsley leaves
¼ cup scallions, bias cut
2 lemons
Fresh herbs and pumpkin seeds for garnish

Preheat oven to 400°.

Cut butternut squash horizontally at the point where the cavity of the squash begins, separating the neck of the squash from the tip of the cavity. Peel and set necks aside. Split and deseed butternut squash cavity. Cut into roughly 6 pieces to produce a sort of bowl shape. In a large mixing bowl, drizzle squash with olive oil, smoked paprika, salt, and pepper. Place skin side down on a sheet pan and roast in oven for 15 to 20 minutes to get a good roasted color. When roasted and soft, remove from oven, lightly drizzle with honey, and set aside.

In a bowl, mix together both colors of quinoa, tomatoes, parsley, and scallions. Season with olive oil and lemon juice to taste; it should be clean, cool, and bright.

To serve, heat butternut squash briefly, then spoon 3 to 4 ounces cool quinoa salad over warm butternut squash. Garnish with fresh herbs, smoked paprika, and pumpkin seeds. Serve immediately.


Recipe and photo courtesy of Gather (Illumine Running 2020)

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