If I haven’t shared this before, I am telling you now that Autumn is my favorite season. Obviously the rich colors of the changing trees are beyond spectacular. The cooler air rustles the leaves and changes your wardrobe… you can hear, smell, see and feel fall’s arrival. And of course you can taste autumn! The flavors of autumn are so distinct… apple, pumpkin, squash, cinnamon… such savory, earthy tastes. This dish highlights the deep flavors of the roasted butternut squash. Enjoy!
1 cup Quinoa
1 Butternut Squash, chopped in small cubes
1 small Yellow Onion, sliced
2 Garlic Cloves, chopped
Goat Cheese, crumbled
Salt & Pepper
Thyme or Green Onions (green part only), chopped – For Garnish
Roasted Butternut Squash:
Preheat the oven to 400 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
Peel the squash and slice it into 3/4 inch cubes (or buy the pre-chopped squash for a quicker prep time!). Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
Place the butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking.
Saute the onions in olive oil over medium heat until they turn translucent, about 10 minutes. Add the chopped garlic, and sauté over low heat for a couple minutes – be careful not to burn it!
Boil the quinoa as directed on the box. The general rule is two cups of liquid for one cup of quinoa.
In a large bowl, add the quinoa and mix together with the roasted butternut squash and sautéed onions. Drizzle with extra virgin olive oil and salt & pepper to taste. Mix in the crumbled goat cheese & then top with the chopped green onions. Serve warm!