Annabel’s & Co. Catering

Annabel’s & Co. Catering Making: ROASTED SQUASH (Acorn, Butternut or Pumkin) WITH TOASTED QUINOA, DATES & FRESH SAGE Ingredients 2-3 lb SQUASH (Acorn, Butternut or Pumkin) Kosher Salt and Fresh Ground Pepper 2 c quinoa 3 c water or broth 2 c pitted and julienned medjool dates 1/4 c small, torn sage leaves Olive oil for drizzling over squash 1 to 2 T balsamic vinegar or maple vinegar 1/3 c green pumpkin seeds 1/4 c pomegranate arils Instructions Preheat oven to 375. Cut your pumpkin or squash into pieces roughly 3″ square and arrange on a rimmed baking sheet, skin side down. Drizzle with olive oil and sprinkle with salt and pepper. Roast the pumpkin for 1 hour or until soft. Once the pieces are cool, you may choose to peel off the skin. I did not, because red kuri’s skin is not tough. Place pumpkin in bowl. In a dry skillet over medium heat, add the quinoa. Toast for 5-10 minutes or until it smells toasty. Add 3 c water or broth and 1 T kosher salt. Cover and bring to a boil. Reduce heat to low and simmer the quinoa for 25 minutes or until the water has been absorbed. Remove from heat and set aside, covered for a few minutes. Once the quinoa has cooled, add it to the bowl with the pumpkin or squash, along with the dates and sage and 1/4 c olive oil. Toss gently to combine and season heartily with salt and pepper and balsamic vinegar. Sprinkle with pomegranate arils and pumpkin seeds before serving. I like this served warm or at room temperature.

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