Butternut squash is my favourite autumn vegetable (oh dear, I admitted we’re moving away from summer). The roasting process intensifies the flavour of this delicious harvest squash, making it absolutely irresistible – not to mention full of nutrients, including beta-carotene, vitamin C, potassium, fibre and folate.
Red Quinoa Salad with Dates, Pine Nuts and roasted Butternut Squash
1 cup red quinoa, rinsed
1 medium size butternut squash, roasted and cubed
1/3 cup dried pitted dates, chopped
1/4 cup pine nuts
2 green onion, chopped
For the Quinoa:
Place rinsed quinoa and 2 cups of water in an uncovered pot on the stove. Heat until it comes to a boil, then cover the pot and reduce heat to lowest setting for 12-15 minutes (or until most of the water has evaporated). Allow quinoa to cool and transfer to serving bowl. Add cubed squash, dates and pine nuts to quinoa, mixing gently to combine. Sprinkle with green onion to finish.