Roasted Butternut Squash with Sumac Onions, Kale, and Quinoa
Here's a dish to use the small amount of kale we picked today. I usually cook the side of greens recipe from Extra Good Things by Yotam Ottolenghi and Noor Murad. But today, I decided to make roasted butternut squash with quinoa for dinner and adapted the recipe to incorporate the kale into the quinoa filling for the squash. The result is a delicious and nutritious meal featuring golden roasted butternut squash wedges topped with a hearty mixture of sumac-flavored onions, tender kale, crispy garlic, and sweet golden raisins.
This will be our new favourite for picnics this year!
Roasted Butternut Squash with Sumac Onions, Kale, and Quinoa
Ingredients:
- 1 medium butternut squash (seeds scooped out, cut into wedges)
- 5 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
- 1 red onion (sliced into 0.5 cm half moons)
- 1 tablespoon sumac
- 8-10 leaves of kale (stems discarded, leaves chopped)
- Juice of 1/2 lemon
- 1 cup cooked quinoa
- 4 garlic cloves (thinly sliced)
- 2 tablespoons golden raisins
Instructions:
1. Roast the Butternut Squash:
- Preheat the oven to 220°C.
- In a large bowl, mix the butternut squash wedges with 2 tablespoons of olive oil and 1/2 teaspoon of sea salt.
- Spread the squash wedges on a baking sheet and roast for 30 minutes, or until cooked through and golden brown.
2. Prepare the Sumac Onions:
- While the squash is roasting, heat 2 tablespoons of olive oil in a pan over medium heat.
- Add the sliced red onion and 1/2 teaspoon of sea salt. Cook for 6-8 minutes, until the onions are soft and browned.
- Stir in 1 tablespoon of sumac, turn off the heat, and transfer the onions to a bowl.
3. Cook the Kale:
- Wipe the pan clean, add 1 tablespoon of olive oil, and heat over medium heat.
- Add the chopped kale and cook for about 5 minutes, until the leaves are cooked and soft.
- Add the sumac onions, lemon juice, and cooked quinoa to the pan. Stir to combine and remove from heat.
4. Prepare the Garlic and Raisins:
- Heat 2 tablespoons of olive oil in a small pan over medium heat.
- Add the thinly sliced garlic cloves and fry until golden brown. Drain the garlic using a sieve, reserving the crispy garlic and the oil in a bowl.
- Add the golden raisins to the reserved oil and let them sit for a few minutes.
5. Assemble the Dish:
- Place several wedges of roasted butternut squash on a plate.
- Top with the quinoa mixture and crispy garlic.
- Serve warm and enjoy!
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