Indigenous Cultivars: Roasted Butternut Squash & Quinoa

Recipe by Chef Nephi Craig Executive Chef and Founder of The Native American Culinary Association.

4 oz. white cooked quinoa
2 oz. red cooked quinoa
¼ cup chopped flat leaf parsley
¼ cup bias cut scallions
¼ cup small diced roma tomatoes
2 lemons
2 butternut squash
smoked Paprika
honey
olive oil
Kosher Salt/Pepper

Cut squash horizontally at the point where the cavity of the squash begins, separating the neck of the squash from the tip of the cavity. Peel and set necks aside. Split and de-seed squash cavity. Cut into roughly 6 pieces to produce a sort of “bowl” shape. In a large mixing bowl, drizzle with olive oil, smoked paprika, salt and pepper. Place skin side down on a sheet pan and roast in a 400-degree oven for 15-20 minutes to get good roasted color. When roasted and soft, remove from oven and lightly drizzle with honey and set aside.

In a mixing bowl, mix both colors of quinoa, add tomatoes, parsley, scallions, and diced tomatoes. Season with olive oil, lemon juice to taste, should be clean, cool and bright.

To serve, heat squash briefly, spoon 3-4 ounces cool quinoa salad over warm butternut squash. Garnish with fresh herbs, smoked paprika and pumpkin seeds. Serve immediately.