1 minute read
Roasted Butternut Squash & Quinoa
Chef Nephi Craig (White Mountain Apache/Navajo) held a cooking demonstration in January 2021 in relation to his film Gather. This is the recipe he prepared for the College Fund staff.
Ingredients
● 4 oz. White cooked quinoa ● 2 oz. Red cooked quinoa ● ¼ cup chopped Flat Leaf Parsley Leaves ● ¼ cup Bias Cut Scallions ● ¼ cup small diced Roma Tomatoes ● 2 Lemons ● 2 Butternut Squash ● Smoked Paprika ● Honey ● Olive Oil ● Kosher Salt/Pepper
Preparation
1. Cut Butternut Squash horizontally at the point where the cavity of the squash begins, separating the neck of the squash from the tip of the cavity. Peel and set necks aside. Split and deseed Butternut Squash cavity. Cut into roughly 6 pieces to produce a sort of “bowl” shape. In a large mixing bowl, drizzle with olive oil, smoked paprika, salt and pepper. 2. Place skin side down on a sheet pan and roast in a 400-degree oven for 15-20 minutes to get a good roasted color. When roasted and soft, remove from oven and lightly drizzle with honey and set aside. 3. In a mixing bowl, mix both colors of quinoa, add tomatoes, parsley, scallions, and diced tomatoes. 4. Season with olive oil, lemon juice to taste, should be clean, cool and bright. 5. To serve, heat Butternut Squash briefly, spoon 3-4 ounces cool quinoa salad over warm butternut squash. Garnish with fresh herbs, smoked paprika and pumpkin seeds. Serve immediately.
