For the few (or, who knows, maybe many) people who aren’t huge fans of pumpkin like me, there are a variety of other amazing vegetables that are available to us this season. Butternut squash is one of my favourites and it tastes great as an addition or substitute to your favourite dishes.
Since I work with quinoa quite often, I found this delicious dish that includes butternut squash and some yummy quinoa. Quinoa can be eaten warm or cold, but I tend to eat it warm most of the time. Below, I found a Quinoa with Roasted Butternut Squash recipe. Mmm…if anything is roasted, you know it’s going to taste amazing!
The butternut squash in this recipe adds a nice sweetness and heartiness to the dish, giving you a great dose of vitamin A, potassium and fiber. To give the quinoa a kick of flavour, I like to cook it in vegetable broth, making it heartier and more flavourful. In terms of the of the pistachios, you can substitute with sunflower seeds, roasted cashews, or even some walnuts to give it that extra crunch.
This is also a great gluten-free recipe, since quinoa is packed with protein, fiber and minerals. There are plenty of ways to eat this popular “superfood”, such as making a salad out of arugula, roasted nuts and fruit, and tossing in the quinoa for extra protein; creating a veggie burger packed with mushrooms and vegetables; quinoa cakes (a veggie version of fish cakes); and quinoa pudding (as opposed to using tapioca).
If quinoa isn’t your thing – or you just don’t have some at home – you can substitute in rice and add in some other root vegetables like acorn squash and carrots. You can also just roast some veggies with some fresh herbs like rosemary and thyme and have it as a side dish. Sometimes people shy away from vegetables they’re not used to working with, but throwing the vegetables in the oven does most of the work for you! It gives them a great charred flavour and brings out their sweet juices, making a great compliment to many dishes.xo