Garlicky Butternut Squash over Quinoa

Serves: 4
Total Calories: 304


4 pounds butternut squash or other winter squash
1 cup quinoa
2 cups water
2 to 3 cloves garlic pressed
2 tablespoons white or yellow miso
1/2 teaspoon white pepper
1 cup coarsely chopped toasted walnuts
2 tablespoons minced fresh parsley


1. Using a sharp knife, pierce the squash in a few spots, then place in a roasting pan. Bake uncovered in a 350°F oven about 11/2 hours or until tender and easily pierced with a fork.
2. After the squash has baked for 1 hour, rinse the quinoa and place in a medium pot along with the water. Bring to a boil, then reduce the heat to low. Cover and simmer 15 to 20 minutes or until the water is absorbed and the grains are tender. Remove from the heat and set aside.
3. Cut the cooked squash in half and let sit a few minutes until just cool enough to handle. Remove and discard the seeds and stringy membranes. Scoop the flesh into a mixing bowl, and coarsely mash with a fork (to yield about 4 cups). Add the garlic, miso, and pepper. Mix well.
4. Divide the cooked quinoa onto individual plates and top with the squash mixture. Sprinkle with walnuts and parsley, and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 304
Calories from Fat: 180

This Garlicky Butternut Squash over Quinoa recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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