Hilton Head Island, Bluffton, & The Surrounding SC Lowcountry
Blog, Tasty Tuesday Recipes
Nov 10, 2015
Baked Quinoa and Butternut Squash
Ingredients
6 thick-cut slices applewood-smoked bacon
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped yellow onion (1 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups of quinoa
3 cups good chicken stock, preferably homemade
3 cups (3/4-to-1-inch-diced) peeled butternut squash
1/2 cup freshly grated parmesan cheese
Directions
Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won’t be crisp). Cut the bacon in very large dice.
Meanwhile, in a small (9-inch) Dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the quinoa and chicken stock and bring to a simmer. Place the squash on top of the quinoa mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and quinoa are tender. Check once during cooking and add a little chicken stock if it’s dry.
Sprinkle the bacon and parmesan on the squash and quinoa and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the quinoa and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.
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