FOODIE FRIDAY!

I was location scouting this week and I went to Sneads Asparagus Farm. It’s a great location and I am excited to shoot there. When you visit Snead’s Farm they ask that you buy some of their produce or you can pay a $4 admission fee. I decided it would be more fun to buy some produce, especially something I had never cooked before!

Here enters Butternut Squash!

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I then began my pinterest search for recipes! I found a few that seemed interested but I chose to use them as inspiration instead of following the recipes! So I came up with a

Warm Roasted Butternut Squash Salad With Kale and Qunioa

1. The first task was to cut and peel the squash! I found that this was easier said then done. I cut the bottom and top off and then began peeling, but it was the bottom portion of the squash that just did not seem to cooperate with my peeler!

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Have you ever done this before? I eventually finished peeling both and then proceeded to chop it and half and cube the squash.So I might need to check into another peeler or…stop whining about it lol!

2. I placed the cubed squash in a bowl and coated them with olive oil and a little bit of salt and pepper.

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3. I placed the squash on a cookie sheet lined with aluminum foil and placed them in a 400 degree oven for 35mins . The timing could be different for you, just make sure you check the squab after about 30mins they should be a nice golden brown on top.

4. So while my squash was roasting in the oven I cut up 1 red onion and sautéed it in a large skillet with a little olive oil. I then added in 2 1/2 cups of vegetable stock, 1 tsp minced garlic and waited for it to come to a boil.

5. Once that came to a boil I added in a cup of quinoa , turned down the heat and let it simmer.

6. After about 10 minutes I checked my quinoa. A lot of the liquid had been absurd in the quinoa but it still was not tender enough for me so I added 1/2 cup more of stock and let it simmer. When I checked it again it was perfect!

7. Once the quinoa was done I grabbed a handful of kale and just stirred it into my pan, the heat from the quiona cooked the kale down enough.

8. The I tossed in the squash , scooped some out for me and ate!

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I loved this!!! The squash was sweet and the quinoa had soaked up all the delicious flavors from the vegetable stock and onions! I loved the contrast between the kale and the sweetness of the squash!

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