Butternut Squash Cranberry Quinoa Fall Dish

October 24, 2013 · 8 comments

in Appetizer/Side, Dinner, Gluten Free, Lactose Free, Meat-afiable, Recipe

The story behind this combination of flavors to create butternut squash cranberry quinoa shows just why I love being a food blogger.

I love to read about food.  Going over a recipe and seeing all the variety of ingredients and studying how they combined them.  It’s exciting to see new ways people have combined food and cooking techniques and it’s also cool to know that people have been cooking for years and years and years.  Knowing that we have come so far to be able to share our ways of cooking (or even our great great grandma’s ways of cooking) with people across the globe through printed text and the internet is astounding.

Butternut Squash Cranberry Quinoa | hollyshelpings.comSo sometimes I just like to spend the day going through FoodGawker or TasteSpotting and reading all the different food blogs that show up.  Sometimes I go through all my cookbooks and read old school recipes.  Recently, I was perusing an old cookbook from my childhood church.  All the ladies got together and shared their best recipes.

Butternut Squash Cranberry Quinoa | hollyshelpings.comI found one that was a slow cooker recipe that (among other things) had rice, butternut squash, and cranberries in it.  Butternut squash and cranberries sounded delicious to me, but I thought rice was not quite the right grain for it.  My thoughts drifted to quinoa.  I made several other changes and tried it out.  It was delicious.  So thank you to Angela, who ever you are.  You are the inspiration for my butternut squash cranberry quinoa recipe.
 

Butternut Squash Quinoa Fall Dish

Active Time: 10 minutes

Inactive Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Serving Size: 2 cups

Butternut Squash Quinoa Fall Dish

Ingredients

  • 8 slices bacon
  • 1 cup uncooked quinoa + 2 cup water (or about 3 cups cooked quinoa)
  • 4 cups cubed butternut squash
  • 1 yellow onion, chopped
  • 2 tsp thyme
  • 1 tsp sage
  • 1 cup craisins
  • salt to taste

Instructions

  1. Begin preparing the quinoa according to package instructions (typically the instructions are to rinse quinoa, add quinoa and water to a large pot and bring to a boil, cover and reduce to a simmer until done).
  2. While quinoa is cooking, begin preparing the bacon in a large pan.
  3. When the bacon is done, allow to drain on a paper towel reserving drippings in the pan.
  4. Check on quinoa and remove from heat if complete.
  5. Add the squash, onion, thyme, sage, and salt to the pan and turn to medium low heat.
  6. Stir occasionally while cooking, but leave alone mostly.
  7. When the butternut squash is completely tender, stir in the craisins and the quinoa. Crumble or tear up the bacon and add as well.
  8. Serve nice and hot.

Notes

For a little extra flair, add a fried or poached egg on top. before serving.

http://hollyshelpings.com/2013/10/24/butternut-squash-cranberry-quinoa/

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