Category Archives: butternut

Quinoa with Moroccan Winter Squash and Carrot Stew

Full of color and full of flavor!!  I seriously loved this dish.  This recipe is taken from “The Epicurious Cookbook, More than 250 of our Best-loved Four-fork Recipes” by Tanya Steele and the editors of Epicurious.  The ingredient list looks long, but it’s super easy to make.  I premixed all my spices before I started. 

2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1.5 pound squash)
2 cups 3/4-inch cubes peeled carrots

1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Heat the oil in a large saucepan over medium heat.  Add the onion; sauté until soft, stirring often about 5 minutes.  Add the garlic; stir 1 minute.  Mix in the paprika and the next 8 ingredients.  Add 1 cup water, tomatoes, and lemon juice.  Bring to boil.  Add the squash and carrots.  Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes.  Season with salt and pepper.

1. Rinse quinoa; drain.  Melt the butter with oil in a large saucepan over medium heat.  Add onion and carrot.  Cover, cook until vegetables begin to brown, stirring often, about 10 minutes.  Add the garlic, salt, and turmeric; sauté 1 minute.  Add the quinoa; stir 1 minute.  Add 2 cups water.  Bring to a boil; reduce heat to medium-low.  Cover; simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
2. Rewarm the stew.  Stir in half of the cilantro and half of the mint.  Spoon the quinoa onto a platter, forming a well in center.  Spoon the stew into the well.  Sprinkle with the remaining herbs. 

Roasted Squash Soup with Apple and Brie

This is one of my favorite soups.  Make sure you give yourself enough time to make this as you have to roast the butternut squash for 45 minutes and the soup needs to simmer for 40 minutes. (Obviously making this a great make-ahead soup for guests). I took this recipe from “The Best of Bridge Presents – A Year of the Best”.  The added brie in this soup is wonderful!  Enjoy on a cold night.

1 large butternut squash
1 carrot
1 medium onion
1 leek, white portion only
2 Tbsp butter
8 cups (2 L) chicken stock
1 apple, peeled and chopped
1 bay leaf
1 tsp sugar
salt and freshly ground pepper
8 ox. (250 g) Brie cheese
snipped chives

1.  Cut squash in half lengthwise and remove seeds.  Place cut-side down on pan and bake at 350F (180C) until tender, about 45 minutes (or microwave cut-side down in a small amount of water, covered, about 10 minutes). 
2.  Chop carrot, onion and leek into 1 inch (2.5 cm) pieces and place in large pot.  Gently saute in butter.  Do not brown.  Scrape flesh from cooked squash and add to vegetables.  Add stock and bring to boil.
3.  Add apple, bay leaf and sugar to stock mixture.  Simmer, uncovered, for 40 minutes.  Remove bay leaf and puree soup in batches.  Season with salt and pepper to taste.
4.  Slice off outer skin of Brie and cut into 1/2 inch (1.5 cm) pieces.  Place cheese in bottom of soup bowls and fill with hot soup.  Garnish with chives.
Serves 6-8