Butternut Squash Quinoa Pilaf, flavored with garlic & Parmesan, is an easy side dish or a healthy, meatless meal. Perfect for busy weeknights as well as your thanksgiving table.
1 ½cupschicken or vegetable stock(vegetable can also be used for vegetarian diets)
½cupwhite wine
1cuppeascooked
1Tablespoonbutter
¼cupPecorino-Romano cheesegrated
Instructions
Preheat oven to 400 degrees. Spray a baking sheet with a non-stick spray.
Prepare the butternut squash. Peel and remove seeds then cut into chunks and place in bowl.
Coat with 2 tablespoons olive oil and season with salt & pepper. Toss in garlic cloves and dump on to prepared baking sheet.
Roast in oven for 25-30 minutes or until tender.
While squash is roasting, heat a large saucepan with 2 tablespoons olive oil over medium heat.
Add onion and cook until softened, about 4-5 minutes.
Add the quinoa, salt, chicken or vegetable stock and wine to saucepan, cover, lower heat, and simmer for approximately 15-20 minutes.
Cook peas while quinoa is cooking or just use peas from a can.
When squash is done, pour into large serving bowl and add cooked quinoa and peas. Toss together with butter and cheese and serve immediately.
Notes
Butternut Squash is a very hard squash. To make it easier to cut into cubes follow the easy directions below:Cut about ¼" from the top and bottom of the butternut squash.Pierce the skin all over with a knife or fork to help the steam escape.Cook in the microwave on high for 3-5 minutes.Let cool slightly until you can handle it easily.