Fall Butternut Squash Quinoa Wednesday, November 4, 2009


Mark McKinney Executive Chef UTMC

1 1/2 cups white quinoa
3 cups water of vegetable stock
2 tsp coarse kosher salt
2 TBSP olive oil
3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
3 TBSP olive oil
1 TBSP minced garlic
1 cup finely chopped leeks (white part only)
1 cup frozen yellow corn kernels, thawed
1 cup medium diced red peppers
1 TBSP julienne fresh sage


Cook quinoa in water or stock according to directions. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 350 deg. Oil rimmed baking sheet. Toss squash cubes and 2 TBSP oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Add 3 TBSP olive oil in large skillet over medium heat, sauté garlic until lightly browned. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn and peppers; simmer 2 minutes longer. Add quinoa and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 TBSP butter and sage. Season with salt and pepper.

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