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Butternut Squash With Quinoa Crust
orange, date and hazelnut
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Ingredients:
1 Butternut Squash, about 3 pounds
4 Tbs. Olive Oil, divided
5 Medjool Dates
2 tsp. Orange Zest
1 Tbs. Lime Juice
1/2 Cup Orange Juice
1/4 Cup Vegetable Stock
1/2 tsp. Salt
1/4 tsp. Crushed Red Pepper
1/2 Cup Hazelnuts, crushed
3 Cups Cooked Quinoa, divided
2 Tbs. Maple Syrup
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Heat Oven To 375°.
Use a vegetable peeler to peel the squash.
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Cut off bottom of the squash which holds the seeds.
Cut the bottom in half to expose the seeds.
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Cut top of squash into 3/4 inch slices.
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Cut the slices into 3/4 inch square pieces.
Measurements do not need to be exact.
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Scoop the seeds out of the bottom and cut into the same size as the top.
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Place cut squash into a bowl.
Add 2 tablespoons of oil to the bowl.
Mix oil and squash together.
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Place squash onto a foil lined sheet pan.
Bake squash in the over for 30 minutes.
Remove squash and let cool for 15 minutes.
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While squash is cooking:
Zest one orange.
Squeeze 2 oranges to get 1/2 cup juice.
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Remove the seed from dates.
Chop dates into smaller pieces.
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Place into a food processor:
Cooked squash
Dates
Orange juice
Lime juice
Orange zest
Vegetable stock
Salt
Crushed Pepper
Run machine to puree all ingredients together.
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Place squash puree into a bowl.
Add one cup of cooked quinoa.
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Add crushed hazelnuts to the bowl.
Use a spatula to mix ingredients together.
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Place puree into a 10 inch glass pie pan.
Use spatula to smooth the top.
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Quinoa Crust:
Place into a bowl;
2 Cups cooked quinoa
2 Tablespoons olive oil
2 Tablespoons maple syrup
1 Pinch salt and crushed red pepper
Mix ingredients together.
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Spread quinoa crust over the squash puree and place into the oven on a middle shelf.
Bake for 30 minutes.
Turn oven off and turn the broiler on high.
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Broil quinoa crust for a few minutes, until it reaches a golden brown color.
You must watch the crust to make sure it does not burn.
Remove from oven and serve.
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