Here's a perfect fall side dish.
And it's quick and easy. Can you believe it?
Protein-packed quinoa is the star of this dish, combined with plentiful butternut squash, an prepared Alfredo-style.
How could you go wrong?!
Butternut Squash Quinoa 'Alfredo' with Toasted Pine Nuts
1 cup butternut squash, roasted, peeled, and diced (roast in oven at 400 degrees for 45 min)
1/2 cup quinoa
1 cup water
1/3 cup pine nuts, toasted (toast in toaster oven at 325 for 3- 5min, or in a dry skillet)
1/3 cup fresh grated Parmesan cheese
1/4 cup heavy cream
1/2 tsp fresh thyme, leaves only
salt and pepper to taste
1. Heat water over med high heat. When just boiling, add quinoa and stir. Reduce heat to medium low, cover, and simmer for 10 minutes.
2, Remove lid and add a few drizzles of the heavy cream. Let in soak in a minute, and add a few shakes of the Parmesan. Continue until all cream and Parmesan is added. Add the butternut squash, thyme, salt and pepper to taste. Mix gently, allowing butternut squash to fall apart a bit but mostly retaining it's shape.
3. Stir in pine nuts and serve!