Butternut Squash and Quinoa Harvest Skillet

IMG_1330I know my last recipe I posted was butternut squash based, so I’m sorry for the lack of variation. It’s because it’s seriously my favorite fall veggie and can be used in countless different ways. For Tuesday’s roommate dinner this week, I casually whipped up one of the best vegetarian, seasonal meals I’ve ever made.  I didn’t really put too much thought into making this, but I wish I would have written down the exact amounts of things (this recipe is basically just a mixture of several different ingredients and you can play around with amounts). I didn’t realize while I was throwing this together that it would turn out SO dang delicious.  If you love fall and the seasonal ingredients, then I promise you’ll love the flavor and texture combos in this dish.

(serves about 4-6, could be entree or side dish)

Ingredients

Butternut squash, peeled and chopped into cubes (I used about 3/4 of a large one)

S/P, ground nutmeg, ginger, garlic powder (to taste)

1-2 t agave nectar

Quinoa, cooked in chicken or vegetable stock (I started with 1 cup dry)

2 T olive oil

1 medium onion, sliced thin

3 garlic cloves, chopped

Several handfuls of fresh spinach or kale or a combo

1 medium sweet and crisp apple, skin on and chopped (I used a Pink Lady)

Fat free half and half or milk (amount varies – I probably used about 1/4 c)

1/2 c grated smoked provolone (or regular)

1/3 cup less sugar Craisins

1/3 cup toasted chopped pecans (I toast on a dry pan in a toaster oven for a couple minutes and watch carefully so they don’t burn)

Several leaves of fresh sage, finely chopped

Directions

1. Roast the squash, drizzled/sprayed with EVOO, agave nectar, and seasonings to taste at 375 for about 15-20 minutes or until fork tender.

2. Cook the quinoa according to directions using stock as the liquid. Set aside.

3. Saute the onions in a large skillet over medium heat in the EVOO, season with S/P, and cook until caramelized (about 10 minutes), adding in the garlic towards the end.

4. Add the apples and greens until just wilted.

5. Add and combine the cooked quinoa and roasted squash.

6. Add the grated cheese and H&H/milk until everything comes together and is melty.

7. Stir in the craisins, pecans, and sage.

I think what I love about this meal is not only is it fairly quick and simple, but it’s sweet, savory, cheesy, crunchy, packed with nutritious goodies, and very filling.  Enjoy, friends!

P.S. Be on the lookout for a showcase of my creative project for my Jesus and the Gospels class this week.  I want to incorporate my blog into my project because the title, Eat Pray Learn, represents the idea behind my concept for the project in a pretty cool way…

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