Waste-not gingery kabocha stewed quinoa & chili-sugared squash seeds

Kabocha

Photo courtesy of FotoosVanRobin on Flickr CC.

Although  Kayla happened to have a kabocha squash on hand from the UBC Farm, where we both work, this recipe would probably work well with just about any variety of squash that is waiting for you to appreciate its β-carotenous virtue.

Gingery kabocha-stewed quinoa

  • 1 medium-large kabocha squash
  • 1 cup uncooked quinoa
  • 2 large cloves of garlic, minced
  • 1 inch piece of ginger root, grated
  • 1.5 cups of vegetable stock (or water)
  • 2-3 Tbsp olive oil

Preheat oven to 350°F. After washing and slicing the squash into quarters or eighths, scoop out the seeds and reserve them in a bowl.  Turn on some nice music and take the time to separate the seeds from the clinging squash strings.  Roast the squash on a greased casserole dish for 30-40 minutes or until a fork can be easily inserted into the flesh.

Once the squash is cooked, mash it thoroughly with a fork or potato-masher.

In a medium saucepan, heat 1-2 Tbsp olive oil and lightly fry the garlic and ginger. Stir in the dry quinoa, sautéeing for 2-3 minutes on medium-high.  Add the vegetable stock or water along with 2 cups of squash purée (the remaining squash can be enjoyed on its own or used for muffins). Cook for 15-20 minutes on medium low, until the quinoa is tender and the individual grains unfurls their curlicues.

Chili-sugared squash seeds

  • Squash seeds (reserved from above recipe)
  • 1-2 tsp chili powder or flakes
  • 1 tsp paprika
  • 1 Tbsp olive oil
  • 1 Tbsp sugar
  • 1 Tbsp olive oil

Toss all ingredients together in a bowl. Spread the seeds thinly onto a greased cookie sheet and bake in a 350°F oven for about 10 minutes.  Remove from the oven and stir the seeds, baking them for another 10 minutes or so.  Use as a garnish or eat as a scrumptious snack.

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