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December 14, 2012 6 Comments

Food on Fridays: Butternut Squash & Spinach with Quinoa

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

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Food on Fridays with Ann

I stumbled on a recipe that called for butternut squash, spinach and quinoa and decided to create something similar using what I had in the fridge and freezer. I came up with this:

Butternut Squash & Spinach with Quinoa
(please keep in mind I’m not a professional cook and I just sort of toss things together)

1 cup quinoa
2 cups broth (I used turkey broth I’d made at Thanksgiving, but vegetable or chicken broth would work just fine)

Cook according to package directions. I rinse the quinoa, then pour it into a rice cooker with the broth, letting the machine do the work.

2 cups cubed, cooked butternut squash.

I roasted the squash in a shallow pan in the oven for 20-40 minutes (cooking time depends on the size of the cubes—stick a fork into a cube to test for doneness. Fork should go in easily)

1 tablespoon olive oil
1 clove garlic, minced

Cook the garlic in olive oil until softened. Then dump in the cooked quinoa and squash, and then stir in the following:

1/3 cup raisins
2-3 Tablespoons slivered almonds
1 cup frozen spinach, cooked
A little more olive oil
Salt

Stir until blended, adding just a little olive oil to tie the flavors together. Salt to taste.

This flavorful combination worked as a satisfying main course for me, and a side dish for my husband.

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Filed Under: Food on Fridays Tagged With: butternut squash and spinach with quinoa, quinoa and butternut squash, quinoa recipe

Comments

  1. April @ The 21st Century Housewife says

    December 14, 2012 at 4:49 am

    Your Butternut Squash and Quinoa looks so colourful and delicious, Ann! I really like the addition of the almonds too. I’ve shared a quick and easy Crispy Chicken Casserole, perfect for this busy time of year. Thank you for hosting and have a lovely weekend!

    Reply
    • annkroeker says

      December 14, 2012 at 7:27 pm

      Thanks, April, for dropping by. Your quick and easy casserole does indeed sound like a perfect solution for busy people trying to get a lot done (might it work well to take to someone who needs a meal?).

      Reply
  2. Hazel Moon says

    December 14, 2012 at 6:44 pm

    Very nice and interesting combination of the squash with the spinach and raisens.

    Reply
    • annkroeker says

      December 14, 2012 at 7:28 pm

      It’s unusual, with the savory and sweet additions, but I really liked it. I think it would have been a nice alternative to dressing at Thanksgiving, since I can no longer have gluten.

      Have a great weekend, Hazel!

      Reply
  3. Megan Willome says

    December 14, 2012 at 8:02 pm

    I made stuff like that all the time, but I’ve never thought to add the raisins. Of course, when I buy them, I eat them like candy and they never last to the intended recipe!

    Reply
    • annkroeker says

      December 14, 2012 at 8:12 pm

      You need some sweet with your savory! I didn’t know you were such a raisin-fan, though I do remember you taking those nut-raisin-craisin toppings in a cup and munching on them when we were at Laity.

      Reply

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