I was supposed to be in Chicago this weekend cheering Margo on in her half marathon and riding through critical mass. But since she sprained her ankle, plans changed. Fall has been bragging in Michigan this week, though, so I didn’t mind substituting Oktoberfest, squash from the Farmers Market, a long bike ride, and a late-September Sunday at the beach.
It also gave me time to get my jars done. A definite plus heading into another busy week!
Serves 4 as a main dish; 6-8 as a side
- 1 cup red quinoa
- 2 cups water
- 1 butternut squash, peeled and cubed
- 3/4 cup cranberries, chopped (I used frozen)
- 3/4 cup red onion, diced
- 1 clove of garlic, minced
- 3 Tbsp maple syrup
- 2-3 tsp curry
- 2-3 tsp Ginger
- Sea salt, to taste
- Olive oil
- 3/4 cup chopped pecans
- Handful fresh parsley
Preheat the oven to 400. Combine the quinoa and water. Bring to a boil and then simmer for 20 minutes or so until the quinoa is done. Combine the squash, cranberries, onions, garlic, maple syrup, curry, ginger, and salt in a 9×13 or other baking dish. Drizzle with olive oil and bake for 20-25 minutes or until the squash is how you like it.
When it’s done, mix in the quinoa, pecans, and parsley.
This view. It just never gets old. Other things in life tend to get smaller when I go back to them—but the lake stays big.