Quinoa Bowl with Butter-Roasted Winter Squash
Sometimes, it's the simplest detail that can transform a dish into the sublime realm. I was out of olive oil one day, so used butter instead when roasting my veggies for our grain bowl dinner, and ooh-la-la, the end result was an incredibly luscious meal!
3 Tbsp. butter, melted
1/2 tsp. garlic salt
2-3 c. small bite-sized raw cubes Butternut, Kabocha or other sweet winter squash
2 c. chopped carrot- about 1/4" thick coins or half moons
2-3 Tbsp. small chopped mild onion
2 c. cooked quinoa
2-3 c. baby, slivered, or ribbon cut greens- such as spinach, kale, beet greens, or chard
1/4 c. chopped, toasted* walnuts or pecans, optional
1 Tbsp. additional melted butter, optional
Preheat oven to 400. Line a rimmed baking sheet with parchment paper.
Combine melted butter and garlic salt. Adjust to your taste if desired.
Toss the squash, carrots, onion in a bowl with melted butter and garlic salt. Scatter, single layer on prepared baking sheet.
Allow to cool just a bit, then toss with warm or room temperature quinoa, greens, nuts (if using), along with an additional wee drizzle of melted butter, if desired.
*To toast nuts, place in a dry skillet on the stove over medium heat for a few minutes, stirring often.
They'll toast quickly, and are done when they become aromatic and are ever-so-slightly browned.
Recipe created or adapted by Liz Talley, Urban Graze
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