Roasted Butternut Squash and Quinoa
Roasted Butternut Squash and Quinoa salad
Servings: 10 cups
Ingredients
For the Salad
- 2 pounds butternut squash peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups red or white quinoa 4 cups cooked
- 1/2 ounce cilantro leaves roughly chopped
- 3 each green onions sliced
- 2 each tomatoes diced
- 1/4 cup roasted pepitas small pumpkin seeds
Lemon Cumin Vinaigrette
- 1 each lemon zested then juiced (about 1 floz juice)
- 1 fluid ounce white wine vinegar
- 1 each shallot minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 fluid ounces extra virgin olive oil
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Toss the diced squash in a large bowl with the olive oil and salt and pepper. Spread evenly on a baking pan. Roast in the oven 30-35 minutes until the squash begins to brown and caramelize on the edges. When the squash is cooked, allow it to cool slightly before proceeding.
- While the squash is roasting, cook the quinoa (according to package directions or in a pot with 2 cups quinoa and 4 cups water). When the quinoa is cooked, allow it to cool slightly before proceeding.
- In a small bowl whisk together all the ingredients for the vinaigrette.
To assemble the dish:
- In a large bowl, place the quinoa, diced tomatoes, sliced green onion, and half of the chopped cilantro. Using a large spoon, fold the ingredients together with 2/3rds of the dressing. Place on a platter.
- In a medium bowl, place the roasted squash, half of the pepitas, and most of the rest of the cilantro (reserve some for garnish). Mix the remainder of the dressing with the squash and spoon over the top of the quinoa.
- Garnish the top with the remaining cilantro and pepitas.