Butternut Squash With Quinoa Spinach And Walnuts Recipes

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BUTTERNUT SQUASH WITH QUINOA, SPINACH, AND WALNUTS



Butternut Squash With Quinoa, Spinach, and Walnuts image

Make and share this Butternut Squash With Quinoa, Spinach, and Walnuts recipe from Food.com.

Provided by Paris D

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 garlic cloves, minced
1 medium leek, white and light green parts only, cleaned and thinly sliced
2 cups reduced-sodium vegetable broth
2 cups butternut squash, peeled and diced
1 cup quinoa
1/3 cup golden raisin
2 cups Baby Spinach
2 tablespoons walnuts, toasted and chopped

Steps:

  • Heat the oil in a large saucepan over medium-high heat.
  • Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes.
  • Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes.
  • Remove from the heat.
  • Sprinkle with the walnuts.

Nutrition Facts : Calories 297, Fat 8.6, SaturatedFat 1, Sodium 23.1, Carbohydrate 49.7, Fiber 5.9, Sugar 9.7, Protein 8.5

QUINOA WITH ROASTED BUTTERNUT SQUASH



Quinoa with Roasted Butternut Squash image

Provided by Food Network Kitchen

Time 1h

Yield 4-6 Servings

Number Of Ingredients 10

One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup shelled pistachios
1½ cups quinoa
4 cups vegetable broth or water
¼ cup dried cranberries
1 tablespoon white wine vinegar
3 ounces baby spinach

Steps:

  • Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
  • Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
  • Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
  • Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®



Roasted Butternut Squash with Onions, Spinach, and Craisins® image

A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.

Provided by Marcia

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 6

Number Of Ingredients 6

1 butternut squash
1 cup chopped red onion
2 tablespoons olive oil
3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup chopped pecans

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  • Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
  • Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
  • Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
  • Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g

BUTTERNUT SQUASH QUINOA CASSEROLE



Butternut Squash Quinoa Casserole image

Quinoa with butternut squash; baked with gruyere cheese. I used spinach (because that's what I had), but my sister used kale the other day.

Provided by lrn2trvl

Categories     Low Cholesterol

Time 1h30m

Yield 5 , 5 serving(s)

Number Of Ingredients 15

1 butternut squash
1 cup quinoa
1 1/2 cups water
1 teaspoon salt
1 tablespoon olive oil, divided
4 garlic cloves, minced
4 shallots, diced
1 cup mushroom, sliced
1 red onion, sliced
2 eggs
2 cups frozen spinach, drained
1 cup gruyere cheese, shredded
1 (16 ounce) can black beans, mashed or pureed
salt and pepper
herbs

Steps:

  • Preheat oven to 400 degrees. Grease 2 quart baking dish.
  • Cut squash length-wise and bake about 20 mins, until tender.
  • Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
  • In a pan cook shallots and onions until tender and browned.
  • Add garlic and cook 2-3 mins, careful not to burn shallots.
  • Add onion mixture to cooked quinoa.
  • Cook mushrooms. I added some herbs de Provence to them.
  • Add mushrooms to quinoa.
  • Add salt and pepper to taste.
  • Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
  • When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
  • Pour into baking dish and bake for 35-45 minutes.

Nutrition Facts : Calories 500.5, Fat 14.7, SaturatedFat 5.5, Cholesterol 98.2, Sodium 629.8, Carbohydrate 72.7, Fiber 15, Sugar 6.8, Protein 25.3

BUTTERNUT SQUASH WITH WALNUTS



Butternut Squash with Walnuts image

A delicious side dish at the Old Manor Estate in Gingerland, Nevis.

Yield Serves 4

Number Of Ingredients 4

2 butternut squash (about 1 1/2 pounds each), halved lengthwise, seeded
1 cup water
2 tablespoons (1/4 stick) butter
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 350°F. Place squash, cut side down, in 13x9x2-inch glass baking dish. Pour water over squash. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour 15 minutes.
  • Turn squash cut side up. Cool slightly. Scoop out flesh and transfer to medium bowl, leaving 1/3-inch-thick shell. Mash flesh. Add butter and stir until melted. Season to taste with salt and pepper. Spoon squash back into shells. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in 350°F oven until heated through, about 30 minutes.) Sprinkle squash with chopped walnuts and serve.

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Top Asked Questions

How to cook quinoa and butternut squash?
Quinoa with Roasted Butternut Squash. Ingredients. Directions. Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside. Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste.
How to cook roasted squash and spinach pasta?
Drain the pasta and spinach in a colander, then transfer it back into the pot. Add the roasted squash, 2 tablespoons of pasta water and the sauce. Also, add the lemon juice and fresh sage and toss to combine. Serve immediately and garnish with a touch more sage, pepper, and crushed walnuts.
What can I do with leftover squash and spinach?
Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste. Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted.
How to cook quinoa with pistachios?
Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.

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