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.
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