Tag Archives: butternut squash

 

Butternut squash is one of my all-time favorite foods. I didn’t discover it until I was an adult, but it quickly became a household staple throughout the fall and winter months. Butternut squash is widely available at supermarkets and farmers markets, and it is an affordable fruit that can be prepared in many ways. While I really love summer produce, I love butternut squash so much, I almost don’t miss my tomatoes.

This warm dish features roasted butternut squash, which gives structure to the salad. Quinoa is the main protein, and it absorbs all the wonderful flavors of the dressing – a little spice, a little zing and a little sweetness. Kale and radicchio offer pops of bright green and purple that compliment the rich orange of the squash. The finished salad is so beautiful it could be served as a main dish for the most critical of company, but it’s just as good for dinner with the family and as leftovers the next day.  

Quinoa Facts and Information from the Test Kitchen:

  • Contrary to what many assume, quinoa is a seed, not a grain.
  • Always rinse quinoa before cooking. Quinoa has a bitter coating that can change the flavor of a recipe if not rinsed.
  • Fine mesh strainers are the best to rinse this seed before cooking.
  • Quinoa cooks quickly. Add 2 cups of water and 1 cup rinsed quinoa, to a medium saucepan. Bring to a boil; reduce to a simmer. Cover and cook 15 minutes.
  • Use the same fine mesh strainer to thoroughly drain the quinoa. It holds water and, if not properly drained, will water down the flavors in your recipe.
  • Let the cooked quinoa rest for 5 to 10 minutes to completely dry before adding to a recipe.

Butternut Squash Kale Quinoa Salad from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Warm Butternut Squash and Quinoa Salad
SERVES: 8

Ingredients
1 1/2 lbs. butternut squash, peeled and cut into 1-inch cubes
2 Tablespoons vegetable oil
2 1/2 teaspoons Jamaican Jerk Seasoning, divided
Dressing
1 small onion, peeled and quartered
1 clove garlic, peeled
1/4 cup vegetable oil
1/4 cup apple cider vinegar
1/4 cup hot mango chutney
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Salad
3 cups shredded kale
1 cup shredded radicchio
1 cup quinoa, cooked
1/2 cup toasted walnuts, chopped
Instructions
Preheat oven to 425°F. Line a 15x10x1-inch baking pan with aluminum foil and spray with nonstick cooking spray.
Add squash, oil and 2 teaspoons Jamaican Jerk Seasoning; stir until squash is coated.
Bake for 15 to 20 minutes or until fork tender.
Dressing
Add onion and garlic to food processor bowl. Pulse until chopped.
Add 1/2 teaspoon Jamaican Jerk Seasoning and remaining Dressing ingredients to food processor bowl.
Process until blended.
Salad
Toss squash, dressing, kale, radicchio and quinoa in a large bowl until blended.
Sprinkle with walnuts before serving, if desired.
Notes
Quinoa can be cooked in a rice cooker. Use 1 cup quinoa with 2 cups of water.
Everyday Good Thinking http://everydaygoodthinking.com/

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Are you craving soup? It must be the cool weather and the slow cooker recipes we’ve been featuring! One of our favorites is this hearty soup that can easily be made in the slow cooker. We love the creamy sweetness of the butternut squash and the earthiness of the potatoes; they come together to create a satisfying and delicious soup.

Celebrate October Slow Cooker Takeover by making this soup for dinner this week. Don’t forget to enter to win a slow cooker gift basket.

Butternut Squash Soup from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Butternut Squash Soup

Ingredients
1 medium onion, chopped
2 tablespoons butter
3 large garlic cloves, chopped
1 large (1 1/2 lb) butternut squash, peeled, seeded and cut in 2-inch chunks
2 medium red potatoes, peeled and cut in 1-inch chunks
5 cups chicken broth
1 ½ teaspoons dried rubbed sage
½ teaspoon salt
¼ teaspoon pepper
Instructions
In a skillet, cook onion and garlic in butter over medium heat, stirring occasionally, until tender but not browned. Spoon vegetables into slow cooker.
Add squash, potatoes, chicken broth, sage, salt and pepper.
Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
Let cool slightly, then puree soup in a blender or food processor.
Notes
For easy squash preparation, microwave for 2 minutes prior to cutting. Placing in the microwave will soften the rind, making cutting in half easier.
Do not fill blender jar beyond the 3-cup (750-ml) level. With the protection of an oven mitt or thick towel, place one hand on top of lid. Keep exposed skin away from lid. Start blending at lowest speed.
Everyday Good Thinking http://everydaygoodthinking.com/

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