Lot's a flexibility here, substitute veggies and spices to your preferences! It looks complicated but it's really not, just take the idea and throw in what you like!
- 1 butternut squash
- olive oil
- salt and pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander seed
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cinnamon
- 1 tablespoon orange juice concentrate
- 1 tablespoon ginger
- 2 garlic cloves
- 1 bell pepper
- 1 carrot
- 1 stalk celery
- 1⁄2 red onion
- 1⁄2 cup quinoa, rinsed and drained
- cilantro leaf (optional)
- toasted almond (optional)
- Roast the squash:.
- Cut squash in half (pierce and microwave for a minute first to make it easier to cut). Scoop and seeds and pulp and discard (or reserve seeds for roasting later, yummy!).
- Drizzle with olive oil and sprinkle with salt and pepper, cumin, and nutmeg.
- Put cut side down on a baking pan and bake at 400 degrees for 30-50 minutes (depends on size, should be soft and slightly browned).
- Make the quinoa:.
- Put 1/2 cup of quinoa into 1 cup of water. Season with salt, cumin, and coriander seeds (optional). Bring water to boil. Reduce to simmer and cover until water is absorbed, around 15 minutes.
- Make the veggies:.
- Saute onions, garlic, ginger, carrot, celery and pepper (and/or other assorted veggies to taste). Season with salt, pepper, cumin, paprika, cinammon and orange juice concentrate. Cook until desired veggie tenderness.
- Scoop some quinoa into the squash half and top with veggie mixture. Top with some cilantro leaves and/or toasted almonds if desired.
This was a very tasty dish. I liked the use of cinnamon and paprika as a curry. I was a little heavy on the paprika, but I like it, so it was very good. I was also heavy on the cumin as that is a favorite too. I used lemon instead of the orange juice, and I don't know if it made a difference or not.