Description
This colorful and easy butternut squash recipe is one for the books.
Ingredients
Units
Scale
for the butternut squash:
-
1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Sea salt, to taste
- 2 cups cubed butternut squash (1-inch cubes)
- 1/4 cup extra-virgin olive oil
for the quinoa:
- 1 cup quinoa
- 1 1/2 cups water or broth
- 1/2 teaspoon sea salt
- One 15-ounce can chickpeas, drained and rinsed
- 1/2 cup fresh parsley leaves, torn
- 4 scallions, thinly sliced
- Currant Vinaigrette (Scallion, currants, date syrup, and extra virgin olive oil)
Instructions
- Preheat the oven to 350 F.
- To make the butternut squash, combine the chili powder, cumin, oregano, and a pinch of salt in a small bowl. Place the squash on a sheet pan in an even layer. Drizzle with the olive oil and sprinkle with the spice mixture.
Toss to evenly coat the squash. Roast for 45 minutes, flipping halfway through, or until golden brown and tender. - Meanwhile, make the quinoa. Rinse the quinoa in a fine-mesh sieve until the water runs clear, about 2 minutes. Transfer the quinoa to a medium saucepan over medium heat and toast until it smells nutty, about
2 minutes. Add the water and salt and bring to a boil, then reduce to a simmer. Cover and cook according to the package instructions. Once the liquid has evaporated, remove from the heat, cover the pot with a paper towel, and place the lid back on top. The paper towel absorbs any excess liquid, allowing the quinoa to steam perfectly as it rests. Let it sit and steam for 5 minutes, then fluff with two forks. - In a large bowl, combine the quinoa, chickpeas, parsley, and scallions with enough Currant Vinaigrette to coat and toss to combine. Arrange on a serving platter and pile with little handfuls of squash on top.
Notes
See Daphne Oz’s new book, Eat Your Heart Out, for full Currant Vinaigrette recipe.
- Prep Time: 15
- Cook Time: 45