Butternut Squash Casserole: Fall for Flavor!
Login: Kristin Meier
My neighbor, Ellen Kinzer, is my idol. She is a wife and mother of 4 beautiful and successful grown daughters, she volunteers her time at church and in the community, she has spectacular flower and vegetable garden, and she is always cooking up something fabulous in the kitchen.
The other day, she made Butternut Squash Casserole, first created by her eldest daughter, Erika. It looked and smelled so appetizing that I just had to give it a try. I added a little spice, some nuts, and some seeds and the result was a beautifully colorful and delicious tasting butternut squash casserole that is perfect for your next harvest gathering. Enjoy!
Butternut Squash Casserole Ingredients:
- 3 cloves garlic, minced
- 1 butternut squash
- 1 onion, diced
- 3 large organic carrots, diced
- 3 large stalks organic celery, diced
- 1 cup organic quinoa
- 1 cup organic *farro (you can just double the quinoa if you are gluten free)
- 2 cups vegetable broth (double this if you are cooking 2 cups quinoa)
- 1 T parsley
- 1 t savory seasoning
- 1/2 t pepper
- 1/4 t sage
- 1/2 c pumpkin seeds
- 1/2 c sunflower seeds
- 1 c dried cranberries or cherries 1 c slivered almonds
1. Cube butternut squash and place in roasting dish. Toss to coat with extra virgin olive oil, parsley, savory, sage, and pepper. Roast in 350 degree oven for about 1 hour.
2. Saute garlic, onion, celery, and carrots.
3. Cook quinoa in 2 cups vegetable broth per package instructions. Cook farro in water per package instructions and drain water after cooking.
4. Gently fold cooked quinoa and farro along with pumpkin seeds, sunflower seeds, dried cranberries, and slivered almonds into roasting pan with roasted butternut squash.
5. Serve warm.
*Though farro is not gluten free, it is an ancient grain that is minimally processed and contains considerably less gluten than wheat. It is significantly high in protein and fiber. It can be tolerated by some gluten-sensitive and even celiac sufferers, but do test it with a very small amount and/or speak to your nutritionist. If there is any doubt, substitute brown, wild or even black rice. Just about anything will go great with butternut squash.