A truly delicious holiday dish that has a hint of sweetness both from maple syrup and the natural sugars in the squash. Instructions: Rinse quinoa in fine mesh strainer. Boil stock, add quinoa, return to boil and simmer covered for 30 minutes. Peel and dice butternut squash and place in large saute pan with chopped onion, 2T stock and olive oil to saute for 10-12 minutes. Add 1/2c stock, cover and simmer for 8 minutes or until most of liquid is absorbed. Add all spices, vinegar and syrup and stir well to combine. Add quinoa to squash and mix well to combine. Place pepitas in nonstick pan with a spray of oil. Cook on medium high, stirring consistently until they toast and become fragrant. Add to dish and stir well.
|3||c||vegetable stock plus 1/2 cup plus 2 T|
|1 1⁄2||c||quinoa, rinsed|
|4 1⁄2||c||butternut squash, peeled and diced ~2 lbs|
|3⁄4||c||white or yellow onion, chopped|
|3⁄4||c||raw pumpkins seeds aka pepitas|
|1||t||apple cider vinegar|