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.
So 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.
I 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.