We got a gorgeous butternut squash in our CSA box last week, and I was finally able to make a few recipes I’d been crafting and dreaming about in my head. After seeing this recipe on Real Simple, I was inspired to make something with roasted butternut squash, something I’d never done before. So I chopped up the squash, along with some celery root and almonds we had also received in our box, added some salt, pepper, fresh ground coriander (yay–my mortar and pestle has arrived and is getting very broken in!), and tossed it with my favorite Whole Food’s fig balsamic vinegar.
The squash took a bit longer to roast than I expected, but was totally worth the wait. It adds such a richness and natural sweetness that is pretty hard to beat–especially with a little balsamic vinegar!
Since I feel like we’ve been eating so much meat lately, I decided to get back to my favorite non-meat supplement: quinoa. The quinoa was the perfect compliment to the squash. I also ended up adding a little arugula at the end (another great CSA addition) to complete the meal. Of course, Jeff decided a bean and cheese burrito sounded better than than roasted butternut squash and quinoa–men! But that just meant I got to eat it again for lunch for the next few days–totally worth it!
Roasted Butternut Squash Quinoa Recipe
1 cup quinoa
1/2 butternut squash, chopped
1 celery root, chopped
1 cup arugula
1/2 cup grated parmesan cheese
3 tablespoons fig balsamic vinegar
1 tablespoon almond slivers
1 teaspoon fresh ground coriander
2 teaspoons salt, or to taste
1 teaspoon pepper, or to taste
1 tablespoon olive oil
Pre-heat oven to 400 degrees.
In a large bowl, toss squash, celery root, and almonds with half of the balsamic vinegar, all of the coriander, half of the salt, and half of the pepper.
Place vegetables in a roasting pan and roast until soft, about 55-60 minutes.
Meanwhile cook the quinoa according to the directions.
When the vegetables are done, combine with the quinoa in a large bowl. Add the arugula, cheese, olive oil, and the remaining vinegar, salt, and pepper, adjusting spices as to taste.
Toss well, and enjoy!
Time: 70 minutes.