Club House shared with us this tasty recipe for Roasted Squash and Quinoa Dressing, perfect to elevate your holiday feast or weeknight dinner. This hearty and flavourful dish combines the earthy sweetness of butternut squash with the nutty goodness of quinoa, all brought together with a medley of aromatic herbs and spices. As you roast the tender squash to perfection, the kitchen will fill with the enticing aroma of garlic powder and Herbes de Provence. Meanwhile, the savoury quinoa, sautéed with onions, celery, and a fragrant blend of sage and thyme, adds a delightful depth of flavour. Topped with optional mixed nuts or toasted pumpkin seeds and a sprinkle of dried cranberries, this dish is a symphony of tastes and textures that will leave everyone craving more.
Roasted Squash and Quinoa Dressing
Prep Time: 10 min
Cook Time: 50 min
Ingredients:
Squash
- 1 medium butternut squash, peeled and cubed
- 4 tablespoons (60 ml) olive oil
- 1 teaspoon (5 ml) Garlic Powder
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (2 ml) Ground Black Pepper
- 1 teaspoon (5 ml) Herbes de Provence
Quinoa
- 2 butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves fresh garlic, minced
- 1 cup (250 ml) uncooked quinoa
- 1/2 teaspoon (2 ml) Sage Leaves
- 2 teaspoons (10 ml) Thyme Leaves
- 1/8 teaspoon (1/2 ml) salt
- 1/8 teaspoon (1/2 ml) Ground Black Pepper
- 2 tablespoons (30 ml) chopped fresh parsley
- 3 tablespoons (45 ml) mixed nuts or toasted pumpkin seeds, optional
- 1/4 cup (60 ml) dried cranberries, optional
Directions:
1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss cubed squash with olive oil, garlic powder, Herbes de Provence, salt and pepper. Arrange in single layer on baking sheet.
2. Bake for 20 to 25 minutes, tossing occasionally, until squash is cooked and beginning to brown on edges. Set aside.
3. While squash is roasting, prepare quinoa as per package directions. Set aside.
4. Turn oven temperature down to 350°F (175°C). In a skillet, melt butter on medium heat, then add onions and celery. Sauté for 3 to 5 minutes, until onion softens. Add garlic, sage, thyme, salt and pepper. Sauté for 1 to 2 minutes longer, until fragrant and well combined. In a baking dish, combine roasted squash, quinoa, cooked vegetables, parsley, nuts, and cranberries.
5. Bake for 20 to 25 minutes. Serve warm.
