Welcome to 2015! While we are all embracing our resolutions to eat healthier, it doesn’t mean we have to sacrifice taste and a full belly. Let’s kick off the new year with this recipe that I adapted from Chow’s Browned Butternut Squash Couscous recipe. CHOW is one of my favorite foodie/recipe websites!
- 1 butternut squash (about 1.5 lbs)
- 2 teaspoon of cumin
- Kosher salt
- black pepper
- 2 1/4 cups of vegetable broth or water
- 1 cup quinoa
- 3 medium scallions
Cook the quinoa and broth (or water) according to package instructions or with a rice cooker. Keep warm.
It might be a little tough but peel the skin of the squash with a vegetable peeler. Trim the top and bottom off and cut it open in half, then scrape out the seeds with a metal spoon (this was so much easier said than done). Cut into 1/4 cubes and set aside about 3 cups in a large bowl. Coat the squash in the cumin, salt, and pepper and toss.
This recipe makes a great side dish or small meal that uses one of my favorite Fall/Winter vegetables: butternut squash. It’s full of textures from the crunchy toasted almonds, the “pop” of the quinoa, and the rich softness of the butternut.
The cumin spice in the recipe gives it a great savory flavor and has awesome healthy benefits (*fist pump*) it’s a powerful antioxidant that does all sorts of great things for your body such as boost immunity, lower blood pressure, fight colds- with the chilly winter we need all the help we can get right?