Friday, October 19, 2012

Gourmet with Dana: Fall Harvest Quinoa with Butternut Squash {Vegan Recipe}

Fall Harvest Quinoa with Butternut Squash

Welcome back to my mini-series on Gourmet with Dana.  No, I'm not Dana.  She's my sister-in-law, and an amazing chef and baker!  Dana made many of the recipes in this series as a feast for my mother's 74th birthday earlier this month, and I asked her to share her wealth of culinary expertise.  I ate several servings of this dish over the weekend -- so good and so good for you!

This makes a wonderfully fancy and hearty dish for a Thanksgiving or other holiday meal. Please note that the Fall Harvest Quinoa with Butternut Squash is vegan, so it's a great choice if you are hosting family or friends who don't eat animal products.

Fall Harvest Quinoa with Butternut Squash

  • 1 1/2 pounds butternut squash, peeled and cubed
  • 1 12-oz box of quinoa
  • 1 cup dried cranberies
  • 3 large shallots, thinly sliced
  • 1 bunch fresh sage leaves, finely chopped (reserve several leaves for decoration)
  • 1/2 cup pure maple syrup
  • 1/2 cup canola oil plus more for frying sage leaves
  • 2 tsp dried ground sage
  • 2 tsp dried thyme
  • Salt and pepper

  1. Preheat oven to 400 degrees.  
  2. Combine 1/2 cup canola oil, maple syrup, dried sage, thyme, salt, and pepper.   Toss butternut squash in mixture, making sure to coat all the cubes evenly.  
  3. Spread out squash on foil-lined baking sheet, roast for 30 minutes or until fork-tender; set aside.  
  4. Prepare quinoa according to package instructions.  
  5. Saute shallots and chopped sage until the shallots are translucent; remove from heat.  
  6. Fold squash, cranberries, chopped sage, and shallots into cooked quinoa.  
  7. Heat about 1 inch of canola oil on high until a drop of water causes the oil to bubble and sizzle; quickly fry whole sage leaves in oil and remove with slotted spoon.  NOTE: Be sure your whole sage leaves are as dry as possible after washing so that they won't splatter you with hot oil!  
  8. Garnish quinoa with fried sage leaves.

Chopped sage

Sauteed shallots

Butternut squash

The finished dish!

Other posts in this series so far:

Gourmet Main Dishes: Shrimp Bisque {and} Salt Crusted Roast Beef with Mushrooms

More ideas for hospitality to guests with special food needs here:

You can find other recipe links on my Food page.

Bon appetit!

Virginia Knowles

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