coconut curried squash with quinoa pilaf

Coconut Curried Squash with a Quinoa Pilaf

By Chris Clarke

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Originally from upstate New York, culinary veteran, Chris Clarke has almost 30 years of experience working in restaurants, catering, with natural foods and as a culinary educator. Her passion is teaching others how to cook instinctively and eat mindfully. A dedicated chowhound, Chris is a previous winner of “Denver’s Best Home Chef” contest and appeared on the Food Network. Her collection of cookbooks boasts more than 500 titles and her motto is, “It’s all about the food.”
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Introduction

The warming curry spices pair well with the roasted squash and are cooled a bit by the coconut milk. The Quinoa pilaf adds texture and a wonderful protein boost.

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Tags

dinner, entree, healthy, vegan, vegetarian

Ingredients Buy These Ingredients

• Purchase Mark1 butternut squash, peeled and cubed, approx 2lbs worth.
• Purchase Mark2 shallots, chopped small
• Purchase Mark2 cups quinoa
• Purchase Mark3 cups vegetable broth
• Purchase Mark⅔ cups raisins
• Purchase Mark½ cups cashews or almonds, chopped
• Get Ingredient1 cup coconut milk
• Staple Mark1 onion, chopped
• Staple Mark2 tbs curry powder
• Staple Mark¼ cups olive oil + 1 TBS
• Staple Mark¼ tsp cayenne pepper
• Staple Mark2 tsp cumin, ground
• Staple Mark salt and pepper

Directions

1. Preheat the oven to 350 degrees.
2. Toss the onions with the squash in a roasting pan. Mix the olive oil, curry powder and cayenne together in a small bowl. Pour over the squash and stir to combine. Season the squash with salt and pepper and place into the oven. Roast until the squash is soft, approximately 35-45 minutes.
3. Heat the tablespoon of olive oil in a medium sized sauce pot over medium high heat. Add the shallot and sauté for 3 minutes. Add the quinoa and sauté for another 2 minutes. Mix in the vegetable stock, raisins and cashews. Bring the pot to a boil then cover and simmer for 15 minutes. Remove the pot from the heat and let sit, covered for 5 minutes more. Fluff the quinoa pilaf with a fork. Season the pilaf with salt and pepper.
4. In a small sauce pan bring the coconut milk to a boil. Add the cumin and simmer for 3 minutes.
5. Serve the roasted squash on a bed of quinoa pilaf with a drizzle of the coconut milk over the top.