Just in time for the blessedly dipping temperatures, this full-flavored side accompanies the Pan-Seared Gulf Grouper I made for Country Roads Magazine's Test Kitchen.
Sweet, nutty squash spiced with smoked paprika and cinnamon, drizzled with olive oil and roasted. Folded into a quinoa and arugula mixture and tossed rapidly with red wine vinaigrette and honey.
Calling this one a success! I've never actually had a pumpkin spice latte, so consider this my method for heralding fall. You can find the grouper recipe—with an achingly good, silky sundried tomato and caper topping—right here.
Roasted Butternut Squash Quinoa
Yield: 3–4 servings
Ingredients:
1 large butternut squash, peeled and diced into 1-inch pieces
Olive oil (for roasting)
2 teaspoons cinnamon
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
1 cup quinoa, uncooked
1 cup vegetable broth
1 cup water
4 ounces baby arugula
1/4 cup red wine vinegar
1 tablespoon honey
1/2 cup toasted pecans
Method:
1. Preheat the oven to 400 degrees F.
1 tablespoon honey
1/2 cup toasted pecans
Method:
1. Preheat the oven to 400 degrees F.
2. In a large mixing bowl, toss squash with paprika, cinnamon, salt and pepper, and drizzled olive oil. Place
the butternut squash on a sheet pan and roast for 15 to 20 minutes, turning once, until tender.
3. Meanwhile, cook quinoa according to package directions, using half vegetable broth and half water for the liquid.
4. Stir arugula into cooked quinoa. Add red wine vinegar and honey, tossing rapidly. Fold in the roasted squash.
5. Serve, adding a sprinkle of toasted pecans to each plate.
3. Meanwhile, cook quinoa according to package directions, using half vegetable broth and half water for the liquid.
4. Stir arugula into cooked quinoa. Add red wine vinegar and honey, tossing rapidly. Fold in the roasted squash.
5. Serve, adding a sprinkle of toasted pecans to each plate.
