Have you ever wanted to make a recipe and then you made a mistake, but you somehow fixed it, and it turned out to be fantastic? Well, that is what happened to me! I originally wanted to make Butternut Squash Stuffed with Quinoa and Caramelized Onions. I wrapped the squash in foil and set them to roast for about an hour to an hour and a half. I didn’t want them too soft, just soft enough where I can cut them in half and scoop out the seeds and stringy bits! Well guess what? I forgot to set the timer!! They roasted quite nicely but they certainly weren’t at the texture that I wanted. They were very soft and basically only good for a butternut squash puree. So I’m thinking, what could I do with this? I already have a Butternut Squash Soup up on the blog, which can be found over here. So I put my thinking cap on and came up with Quinoa with Butternut Squash Puree and Caramelized Onions. Since my original recipe was going to include quinoa and caramelized onions anyway, I thought this would be a great recipe, and it was! My recipe turned out totally delicious. My family really loved it and this “so called” mistake turned into a culinary masterpiece!
To see how I make my Quinoa with Butternut Squash Puree and Caramelized Onions, keep on reading.
|Quinoa with Butternut Squash Puree and Caramelized Onions|
- 1 large onion chopped
- 3 tbsp. extra virgin olive oil
- 4 small or 2 large butternut squash
- 1 cup quinoa
- 2 cups water
- Salt and pepper, to taste
- Fresh sage leaves for garnish
- Saute onions in the olive oil until nicely caramelized, about 10 minutes or so. Set aside.
- Preheat oven to 350 degrees. Wrap squash in heavy duty aluminum foil and bake for about an hour and a half to two hours or until the squash are very soft. Turning occasionally. Once done, set aside to cool. When cooled, take out all the seeds and stringy bits and mash the squash into a puree. Set it aside.
- Meanwhile make the quinoa according to package directions. When quinoa is done, mix in the squash and onions. Add salt and pepper, to taste and garnish with fresh sage leaves. Serve and enjoy!