Recipes: Quinoa Butternut Pilaf with La Mesa Blog
This month, I’m excited to introduce to you my dear friend – a local friend! – Megan Markey of La Mesa Blog. You’ve already seen some of Megan’s work around my site (she took my bio photos + meditation shots!), but I’m thrilled to share her culinary genius in the Seasonal Recipe Share series. Not only is she an incredible photographer here in OKC, she also is a devoted mama to three of the most beautiful kids you’ve ever seen. Between raising her babes, photographing families, and creating nourishing recipes, it’s safe to say Megan is one remarkable woman. Grateful to add her savory Butternut Squash & Quinoa Pilaf recipe to the collaborative recipe box this month! Welcome Megan….
QUINOA & BUTTERNUT PILAF
1 1/2 cups dry quinoa
1 medium butternut squash
2 shallots, sliced
2 cloves garlic, minced
3 tbsp toasted pine nuts
extra virgin olive oil
3-4 sage leaves, snipped
sea salt, to taste
Preheat oven to 375 degrees. Begin by cooking quinoa according to directions (1 1/2 cups quinoa to 3 cups water). Set aside. Peel and cube butternut, drizzle with olive oil, and bake at 375 for about 35-40 minutes or until tender, but slightly crispy on the outside. In a small skillet with a little bit of olive oil, sauté the shallots, garlic, and sage until tender. Remove from heat. Once the butternut is cooked, combine all ingredients together, including the toasted pine nuts, and about 1/4 teaspoon of salt (add more salt if necessary), and 2-3 tablespoons of olive oil. Garnish with more pine nuts and sage leaves. Enjoy!
Makes 3-4 servings