![]() ![]() But I think it all came out fine when I sauteed and mixed everything.Īll in all, a tasty, hearty, filling, and nutritious dish. I had a small bunch, so I chopped it all (minus the toughest stems), and it was a lot more than what the recipe called for. I used regular white mushrooms and brown (what I had on hand), and more than the recipe called for also with the kale. Try these roasted butternut squash recipes, then check out our collections of butternut squash recipes and butternut squash soup recipes. You can also serve this versatile veg with pasta, in salads, soups and traybakes. When I tried reducing the balsamic vinegar, it didn’t get syrupy so I finally stopped when it had boiled long enough. Roasted butternut squash makes a delicious veggie centrepiece as well as being great comfort food. I didn’t have coconut aminos so I just used salt & pepper. Or, maybe brown the quinoa kernels a bit before boiling them for a little roast flavor? I think I’d just saute the sliced shallots with the mushrooms and kale, and add the cooked quinoa without the browning. These steps took a lot of extra time and weren’t worth it in terms of enhancing flavor. Also, I’d skip the browning of the quinoa as well as of the shallots. I would make the quinoa the day before, b/c I couldn’t get mine cooled down in the time frame. Also, the sprinkling of cinnamon was a nice addition. It was a really good suggestion to bake them on parchment paper. I had used just brown sugar & pats of butter instead of the more exotic oils and coconut sugar (I’m not strictly vegan), so I tried to scoop that back into the squash when I turned them around. You have to turn in right side up in 15 min. Things I would change in future: I wouldn’t start roasting the squash cut side down. The other part that took longer was roasting the butternut squash, and mine was only medium sized, but it probably took an hour and a half to get it tender enough. No way! With all that washing, chopping, measuring, cooking ahead of time (quinoa), browning, etc., it took me a good hr at least of prep time. In a small frying pan heat oil until a drop of water sizzles. In a small saucepan, brown pecan pieces in butter, then remove from heat but keep warm. When squash is nearly done, prepare topping if using. I will give this a 5-even though I have a lot of quibbles about it, b/c ultimately, it tasted good and was nutritious and is a dish I’ll probably make again, but with modifications. Bake for 1 - 2 hours (depending on size-see note below) until soft and starting to collapse. ![]()
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