Tell me if this happens to you.
You buy like 20lbs of squash. Butternut, spaghetti, acorn, carnival…etc.
Maybe it was on sale, maybe it wasn’t. Maybe you plan on roasting it, or maybe even making a delicious fall soup.
All the squash sits on your counter for 1 solid month. Just hanging out, being its squashy-self. Even if your recipes are picked out, it still sits. Why is this?
Is it because squashes are pretty much the only vegetable that can sit on your counter for weeks on end without rotting? Do you glance over like, “Hey squash, I’ll get to you next week. No hard feelings.” Are you fearfully anticipating the dreaded peeling, chopping, and seeding, while trying to keep all of your fingers on your hand?
Please tell me I’m not the only one.
And then you finally tackle the squash because, “you’re going to rot one day!” [Promise I don’t talk to vegetables in my kitchen.]
You start peeling or slicing, depending on the variety of squash. You’re done in like 5 minutes because you have a vegetable peeler so sharp it could carve wood.
That wasn’t so bad.
It’s always more than worth the effort.
While this meal may look a bit involved, I promise it’s not. You can prepare most everything up while the butternut squash is roasting.
So, go ahead, tackle that squash. Taste the fall!
- 1 butternut squash, roasted
- 1 cup uncooked quinoa
- 1/2 cup pecans, toasted
- 1/2 cup kale, finely chopped
- 1/4 cup dried cranberries
- Roasting oil of choice (I used avocado)
- salt + pepper, to taste
- Herbamare, to taste
- Orange zest, to taste
- Pre-heat oven to 350 degrees.
- Cut both ends off the squash, peel, and cut in half length-wise.
- Scoop out seeds with a spoon and discard. Chop the squash into small cubes, no larger than 1 inch.
- Place cubed squash in a roasting pan and drizzle with roasting oil. Sprinkle with salt + pepper.
- Place squash in oven and roast until cooked, about 35-45 minutes, depending on the size of your cubes.
- While squash is roasting, rinse your quinoa and place in a medium saucepan with 2 cups water + Herbamare (to taste.)
- Bring to a boil and reduce heat to simmer; cook, cover on, for approximately 20 minutes, or until all the water is absorbed.
- When quinoa is finished, remove from heat and let sit with the cover on until ready to use.
- Meanwhile, take an orange peel and a fine grater; zest your desired amount of orange peel.
- Chop your kale and pecans (please note that my photos do not show chopped pecans, but I do recommend chopping them for maximum flavor dispersion.)
- Once butternut squash is roasted, leave the oven on and remove the squash. Set aside on counter.
- Place your chopped pecans in a clean roasting pan and toast them in the still hot oven for a few minutes - until they become lightly fragrant.
- While pecans are toasting, mix desired amount of quinoa and squash together in a large mixing bowl. Add in the cranberries and mix well.
- Remove pecans from oven and set aside to cool.
- Distribute the squash/quinoa/cranberry mixture onto a plate.
- Top with toasted pecans and chopped kale.
What is your favorite fall recipe? Please share in the comments below!