MetaChat - Butternut squash and quinoa autumn bake.

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17 November 2007

Butternut squash and quinoa autumn bake. Make this as soon as possible, cuz it's really really really good. Modifications as follows:→[More:]

* I used 1 cup quinoa rather than 3/4 cup millet. I'd probably up it to 1 1/2 cups quinoa next time, and increase the liquid.

* I used 1/2 cup heavy cream and 1/2 cup chicken stock rather than 1 cup vegetable stock. If you use vegetable stock, I'd still recommend using 1/2 cup cream and 1/2 cup stock.

* I very much recommend using maple syrup rather than honey

* I used pumpkin seeds

* I would recommend cutting the squash into slightly smaller pieces; the larger pieces didn't quite cook all the way through.

It's a total ridiculous hippy recipe, but it's amazingly satisfying as a main course. We had it with a green salad and very nice buttery chardonnay. YUM!

post by: occhiblu at: 01:36 | 6 comments

*rushes to wikipedia to find out what the heck quinoa is*

posted by chewatadistance 17 November | 09:35

Oooh, quinoa's lovely! It feels like they took champagne and turned it into a grain -- little tiny bubbles of carb goodness.

posted by occhiblu 17 November | 10:39

Nice! Sounds yummy.

posted by malaprohibita 17 November | 10:59

As I recall, I wasn't that crazy about quinoa, but, dang, champagne turned into a grain? Maybe I'll give it another try.

posted by box 17 November | 12:00

Oooh, occhi, that sounds good. On my list of things to make is a butternut squash risotto. I made these a few weeks ago: one with soy cheese for my boyfriend (who's watching his cholesterol) and one with gruyere and squash for me (who isn't). Damn they were good. I need to make more.

posted by Fuzzbean 17 November | 15:47

Butternut squash risotto is one of my favorite fall things. Yummy.

I forgot one other recipe modification: I added one clove of minced garlic a chopped half onion to the olive oil and sauteed them for a few minutes before adding the quinoa.

posted by occhiblu 17 November | 16:41

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