This was a delicious recipe I made in yet another attempt to show Ross that squash can be tasty! 
And I have to tell ya: it was a success.
1/2 small butternut squash, peeled and cubed in 1-inch pieces (or smaller)
1 T. minced onion
2 cloves garlic, minced
1 1/2 c. quinoa (pronounced “keen-wah”)
1/2 c. white wine (room temp.)
3 c. chicken stock (or veg. stock for vegetarian version)
1/2 c. almond milk (plain, not vanilla!)
1 T. butter (if desired)
evoo, salt, pepper
1. Place cubed butternut squash in a container (I used square pyrex bakeware). Toss all pieces evenly with evoo (sparse amount, you don’t need tons leftover just sitting at the bottom of the pan!) and kosher salt and freshly ground black pepper.
2. Roast butternut in 400 degree F oven until squash is a darker orange color and is fork tender (prob. about 20-30 minutes, I lost track of time!)
3. Saute the onion and garlic in evoo in a small pot over low heat. Once onion is transparent, remove and set to the side.
4. Simmer chicken stock in a separate pot.
5. Toast the quinoa in the evoo (may need to add a little extra). After about 5 minutes, add the onion and garlic back in, and then add the white wine.
6. Still over low heat, keep stirring until most of the white wine is absorbed.
7. Begin the process of adding the simmering stock to the quinoa, one small ladle-full at a time. Keep stirring the entire time, keep heat low the entire time. Make sure most liquid is absorbed, but that the quinoa isn’t dry before you add the next ladle-full.
8. Continue this process until quinoa is cooked and creamy. (May have leftover stock, may need more…I didn’t keep track very well).
9. Add the almond milk and tablespoon of butter to further aid in creaminess of quinoa.
10. Toss roasted butternut squash with the quinoa. Serve and enjoy.
©2009 Sound Eats
