Listen to the Monster Mash while reading this post
If you’re looking for a dish to warm you up this is a good one with it’s warming spices. You can cut down the preparation time by cooking the butternut squash the day before. I have also seen butternut squash already diced and ready to be cooked in the grocery if you want to cut down on preparation time. This dish can be eaten as a whole meal or as a side dish. It is adapted from the Kitchn’s recipe. You can certainly use the cous cous or any other type of grain. I love quinoa because it’s so good for you (protein, iron, vitamins, anti-inflammatory) and it’s a versatile grain.
Total Time: Preparing butternut squash: 45min-60min. The rest of the dish: 30 minutes or less. Total Servings: 6-8
1 small/medium butternut squash
1 yellow onion
1/2 C dried cranberries
2 C vegetable broth
1 C quinoa
4 TBS white wine vinegar
2 TBS olive oil
1 tsp cinnamon
1 tsp cumin
1/2 tsp nutmeg
2 tsp salt
Roasting the Butternut Squash
If you have a very sharp peeler/knife, first skin the squash. Cut it into quarters diameter wise. Then dice it into 1″ pieces. (save the seeds to bake afterwards!) Toss with 2 TBS cooking oil into a baking dish. Dice your onion into large chunks and add to the dish as well. Roast at 425 degrees for 30 minutes or so until it’s soft. If you don’t have a sharp peeler/knife, place the whole butternut squash in a pan with 1/2″ of water in the bottom. Allow it to cook for about 30 minutes. If it’s soft enough, then skin it and dice it, and continue to cook until soft. Don’t allow it to get too soft or else it will be too mushy to dice.
Add hot water to the cranberries and allow to plump while cooking quinoa.
Rinse quinoa and add with the 2 C of vegetable broth into a stockpot. Bring to a boil, cover, reduce to a low simmer and cook for 15 minutes. Remove cover.
Drain cranberries. Add vinegar, olive oil, and spices. (You can prepare this earlier and allow it to marinate too)
Add the dressing, the butternut squash, and onions, to the quinoa.