Quinoa with Roasted Butternut Squash & Sausage

Quinoa with Roasted Butternut Squash & Sausage

INGREDIENTS

• 1 small butternut squash (about 1 and 1/2 lbs), peeled, seeded, and cut into 1/2-inch dice
• 1 medium onion, diced to 1-inch
• olive oil
• salt & freshly ground black pepper
• 2 Italian sausage links (I used hot Italian)
• 1 tsp dried oregano (or 1 tbsp fresh)
• 3/4 cup quinoa, rinsed well
• 1 and 1/4 cups water
• fresh parsley and/or oregano, for garnish

METHODS

1. Preheat oven to 400 degrees F (375 degrees F convection). In a large bowl, toss butternut squash and onion with a good drizzle of olive oil and a liberal sprinkle of salt & pepper. Spread in a single layer on a rimmed baking sheet. Roast in the preheated oven, turning once or twice, until squash edges are crispy and browning, about 45 minutes.
2. Meanwhile, remove sausage from its casing. Coat the bottom of a medium (4 or 5-quart) Dutch oven very lightly with olive oil (just enough to get browning started) and bring to a shimmer over medium heat. Add sausage, breaking up with a wooden spatula, and cook, stirring occasionally, until sausage is nicely browned, about 5 to 10 minutes. Add oregano, stir and cook for 1 minute. Add quinoa and water; stir, cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, until quinoa is fluffed and water has been absorbed, about 15 minutes.
3. Add roasted squash & onion to the quinoa. Mix well. Taste and adjust seasonings. Transfer to a serving dish and garnish with chopped fresh parsley or oregano. Serve warm.

Serves 4 as a main dish; 8 as a side with soup or salad.

butternut chicken stew

i love gardening!
and it just keeps sharing the love back.
it is march and today for dinner we had another one of our butternut squashes picked last september. and on top of that, frozen tomato goodness from my soul sister arlene's garden.

my sis-in-law passed this recipe on to me from simply daily recipe.com and i'm passing it on to you. we had it with homemade foccacia bread made from the peasant bread dough. just put on a pan and bake for 15 min instead of 30. i brushed it with olive oil, sprinkled sea salt and dried rosemary from my herb garden on it
now to the stew.

the stew
1 onion chopped, 2 cloves garlic, 1 pepper diced-- saute in a pan

then in a pot add:
1 can tomatoes with garlic and onions (i used arlene's frozen tomato puree with onions, garlic, and herbs from her amazing garden). next time i'll use my home canned stewed tomatoes. last resort for us, store bought.

2 cooked chicken breasts shredded
1 can kidney beans
1/2 of a butternut squash (i used a whole one)
3 cups chicken broth
1 tsp chili powder
1 tsp cumin
1/2 tsp salt and pepper
simmer for 15 min. bring to a boil, then simmer again.
add 1 cup frozen corn and cook for 15 more minutes

enjoy. we thought it tasted like a chicken tortilla soup with butternut squash. very good and very good for you.