Butternut Squash “Hash”

Butternut Squash “Hash”

I don’t often buy precut vegetables but when I saw Trader Joe’s Vegetable Hash in the stores around Christmas I had to try it. I figured it would be great as a quick side dish on a busy work day. And I was right. Problem was it turned out to be a seasonal item. Seasonal??? I HATE when they do that, but I liked it so much I created my own. It was a just a bit of extra work to chop everything but I will make this again. Served with grilled port tenderloin. The Trader Joe’s version had red onion which I did not have on hand so just used a large sweet onion. I added some extras and made it my own. You could add, or substitute, sweet potato. Pine nuts would be good or dried cherries.

Ingredients
1 medium sized butternut squash, cut into bite size cubes
1 large onion, Chopped (use sweet or red)
2 Ribs of celery
Tablespoon of dried oregano
Tablespoon of Sage (optional)
salt and pepper to taste
2 Tbsp Olive oil
tsp Trader Joe’s Umami spice mix
1/4 cup bread crumbs
1/4 cup grated parmesan cheese

Directions
Heat olive oil in a large pan, add onion and sauté over medium heat until getting nice and caramelized Add butternut squash cubes and sauté until getting tender, add celery and cook until tender. Add herbs and seasoning. Add the breadcrumbs and cheese until the breadcrumbs start to get brown and slightly crunchy.


Quinoa Butternut Squash

Quinoa Butternut Squash

This is a great vegetarian dish or side dish. My wonderful sister in law Brenda sent me this recipe which originally called for Farro & dried cherries. I had neither item in the pantry so I came up with my own completely different version. My husband said he would eat this every night. Which is good because we are having it as a side dish with chicken and Swiss Chard tonight.

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INGREDIENTS

  • 2 Tsp olive oil
  • 1 Sweet Onion, sliced thin
  • 1 Tbs Pumpkin Balsamic Vinegar (you could substitute white wine)
  • 1/4 Butternut Squash, grated (about 1 1/2 cups)
  • 1 Cup Vegetable Broth
  • 1/2 Cup golden raisins or cherries
  • salt and pepper to taste

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FOR THE QUINOA

  • 1 Cup white Quinoa (I love Trader Joe’s)
  • 2 Cups water
  • salt

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DIRECTIONS

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onion and cook until golden and caramelized, about 15-20 minutes. They do not have to be caramelized I just happen to love onions done this way.
  3. Drizzle the onions with the balsamic vinegar and stir to mix.
  4. Add the grated butternut squash, dried fruit and vegetable broth.
  5. Bring the mixture to a boil and then simmer for about 15 minutes. It will be a bit soupy.
  6. In the meantime, cook the Quinoa according to the directions.
  7. Combine the cooke Quinoa into the butternut squash mixture and simmer until any broth is soaked up.
  8. Season with salt and pepper.