Roasted Delicata Squash with Pesto Quinoa
A 40 minute healthy squash recipe that squashes the competition.
Ingredients
- 1 cup Quiona
- 2 cup Cooking Liquid
- 1 Delicata Squash
- 4 tbsp Pesto
- To taste Parmesean
- To taste Salt
- To taste Pepper
- 1/8 cup pumpkin seeds
- To garnish Sprouts
- 1 tbsp olive oil
Instructions
- Measure one cup of quiona, wash in a wire mesh strainer, then add to simmer pot with two cups of cooking liquid (water or veggie stock, or player's choice, player). Bring to a boil then reduce heat, stirring to avoid sticking to bottom of the pot, until all liquid absorbed.
- Turn oven on to 350 degrees. Wash and clean Delicata Squash. Cut in half length-wise and use spoon to remove seeds. Brush with olive oil, season with salt and pepper and place face down on baking sheet (with parchment or foil). Cook for 15-20 minutes depending on size of squash.
- Using the quiona in the pot, or transerfing to a mixing bowl, stir in pesto and mix well.
- Take partially cooked squash out of oven, flip over. Then using a spoon, fill crevice with pesto quiona. Coat with parmasean if your using. (You can add nutritional yeast as an alternative.) Roast for 10 more minutes. Top with seeds, sprouts, or whatever excites you, cool for 5 minutes, while you set the table or clean up, and serve.