Quinoa with Butternut Squash

By á-90

Makes a great substitution for dressing with turkey dinner!

Ingredients

• 1 lb butternut squash, peeled, seeded, cubed into 1/2 in. pieces
• 2 TB olive oil
• 1 c red quinoa
• 2 c chicken broth
• 2 TB butter
• 1/2 c sweet onions, finely chopped
• 1/2 c celery, finely chopped
• 1/2 c carrots, finely chopped
• 1 can condensed cream of chicken or cream of celery soup
• 1/2 c dry white wine or chicken broth
• 6 oz cream cheese
• 1/4 c fresh basil, chopped or 2 tsp dried basil, crushed
• 1/2 c finely shredded Parmesan cheese
• candied pecans
• 1 c walnuts, coarsely chopped
• 1 egg white, beaten
• 1/4 c brown sugar, packed
• 1 tsp coarse salt
• 1/4 tsp cayenne pepper

Preparation

Step 1

Preheat oven to 425F.
In a large bowl combine squash and oil; toss to coat.
Spread squash in a baking pan and roast for 20 minutes or until squash is tender; stirring twice during roasting.
Remove from oven.
Reduce oven heat to 350F.
Prepare quinoa. Add quinoa to 2 cups chicken broth and bring to a boil. Lower heat and cook on low for 15 min. Drain any extra liquid.
In a large skillet heat butter until melted. Add onions, celery and carrots; cook on medium heat until tender; stirring occasionally. Stir in soup, wine, and cream cheese.
In an ungreased 4 quart casserole dish; combine squash, cooked quinoa and onion mixture. Add basil and stir until evenly mixed.
Candied Walnuts
In saute pan on medium heat, combine brown sugar, salt, cayenne pepper, egg white and walnuts; stirring.
Sprinkle candied pecans on top of butternut squash casserole.
Bake, uncovered, for 45 minutes.