Friday, August 9, 2013

Roasted Squash-Cauliflower Quinoa

This week I had lots of random things in the kitchen I needed to use up (half a beet, anyone?), so I had to get creative to put together some new meals to get us through until our next grocery trip. Tonight's dinner was such a win, I will definitely put this on the list to make again. Hearty and flavorful, this would be perfect through wintertime, too.

I like that it's full of color, flavor and packs a big punch of veggies and protein. 

Now to figure out what to do with that beet.

Roasted Squash-Cauliflower Quinoa


  • 1 butternut squash, peeled and cubed (I bought this pre-done)
  • 1/2 head of cauliflower, trimmed into florets
  • Juice of 1/2 lemon
  • Lemon-pepper seasoning salt to taste (salt and pepper if you don't have it)
  • 2 TBS Olive oil, divided
  • 1/2 vidalia onion, diced
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1/2 cup vegetable broth*
  • 2 Tofurkey Italian sausages, sliced into pennies (could use regular sausage, cooked chicken, etc. if you prefer meat, but these added good protein and flavor)
  • 1 1/2 tsp Penzey's bouquet garni seasoning (could sub in the same amount of rosemary, oregano, basil, sage, etc.)
  • 2 cups cooked quinoa*
  • Salt & pepper to taste


  1.  Preheat oven to 450 degrees.
  2. On a non-stick cookie sheet or baking stone, toss the squash and cauliflower with 1 TBS olive oil and the lemon juice. Sprinkle with lemon-pepper seasoning. Roast in oven 20-35 minutes, (tossing after 15 minutes if needed) until squash is approaching fork-tender. 
  3. In a large skillet, heat remaining TBS olive oil over medium heat. Saute onion and shallot, stirring frequently, until softened (about 3-4 minutes). 
  4. Add garlic and continue to saute 30 seconds more. 
  5. Add the vegetables, broth and bouquet garni to the skillet. Stir. Cover and reduce heat to medium-low. Cook 5-10 minutes until squash is tender. 
  6. Stir in the sausage and quinoa. Cover and continue to cook 3-5 minutes. Season with salt and pepper to taste.
Serves 4 hearty portions.

*Note: I already had cooked quinoa on hand. You could easily increase the liquid to about 1 1/4 cups and stir the quinoa in earlier to let it cook with the vegetables.

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