Pomegranate butternut squash quinoa is the perfect healthy side dish for fall. Crunchy pomegranate seeds, tender butternut squash, and healthy quinoa, tossed together and topped with goat cheese!
After the crock pot full of comfort on Sunday and that ridiculous Snickers Pie on Tuesday, clearly it is time to reestablish some balance. Remember – Cupcakes & Kale Chips, yin & yang, ice cream & salad. People always seem to say that they are always looking for ways to prepare quinoa, so here is one for you, incorporating some ingredients I have been obsessing over lately – pomegranates and butternut squash.
This recipe was inspired by one of my foodie friends, Carrie, from Carrie’s Experimental Kitchen. I saw her Farro Salad with Pomegranate, Goat Cheese and Walnuts and fell in love – some of my favorite flavors, pretty colors, crunch, GOAT CHEESE!! But with the wheat allergy, farro isn’t typically in my repertoire. So I thought I would just make the exact recipe, but sub in quinoa or millet. But I had some butternut squash, so couldn’t resist throwing that in. And I wanted to serve it as a warm side dish, so I didn’t want to stir in the goat cheese – I just sprinkled it on top at the table. Of course, I forgot to do this when I took the photos – oops!.
Granted, The Bug wasn’t a fan (he never really digs quinoa or couscous for some reason), but The Hubby and I liked it. I more than liked it. I loved the tangy crunch of pomegranate, the subtle sweetness of the squash against the balsamic mixed into the quinoa. Sooo good! I could have kept eating, but I knew I had to save some to photograph because it HAD to go on the blog. You see what I do for all of you! And I am growing a human life!
In fact, remember how the other day I told you I wasn’t gonna let you in on how much Snickers Pie I ate? Yeah, kinda the same thing happened here. I had the leftovers in one Tupperware, and totally intended to split it up over some mixed greens for lunch. Umm, yeah, totally couldn’t stop eating it. But I will let you know, perfectly acceptable to eat it room temperature or cold. And since I was sitting in a hotel room alone, eating it out of a Tupperware with a plastic fork (don’t ask), I didn’t have any goat cheese with me – still fabulous!
One more thing about Carrie – she is now a cookbook author! Her new cookbook, Carrie’s Experimental Kitchen – A Collection of Mediterranean-Inspired Family Meals, was just released on Tuesday, and is available for purchase at Amazon or Barnes & Noble. I totally have to get my hands on a copy. And, she lives near me, so I am hoping we can get together soon, so that she can sign it!!
Tell me about your cookbook collection? I have tons! I usually get one as my souvenir on vacations or if we go to a special restaurant, plus celebrity chefs I like, baking books, books with recipes and techniques specific to certain appliances (bread machine, crockpot, etc.)…
I hope you love this pomegranate butternut squash quinoa as much as I do!
- 2 c butternut squash, in approx. ½ in. cubes
- 1 T olive oil
- ½ t kosher salt
- freshly ground black pepper
- 1 c uncooked quinoa
- 2 c vegetable or chicken stock/broth
- 1 Pomegranate, seeds only
- 2 T balsamic vinegar
- 1 T olive oil
- 2 t chopped fresh sage
- kosher salt and freshly ground black pepper, to taste
- Optional: ¼ to ½ c crumbled goat cheese
- Preheat oven to 400°F. Spray a baking sheet with olive oil or cooking spray.
- Toss the squash with the olive oil and salt, and spread in a single layer on the baking sheet.
- Roast for about 20 minutes, or until tender, tossing after 10 minutes.
- While the squash is roasting, prepare the quinoa according to the package directions, substituting stock/broth for water
- In a bowl, combine the squash, quinoa, and remaining ingredients.
- If desired, serve with goat cheese sprinkled on top.