• Liz Talley - Urban Graze

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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