Gluten Free Quinoa and Butternut Squash Stuffing
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My favorite thing about this recipe, other than its intense flavors? It doesn't take a lot of time or precision to prepare. Once you have diced the squash, it is cooked and on the table in ~20 minutes. Don't we all need less time in the kitchen during the holidays?
Ingredients
  • ~8 cups butternut squash, diced (Waltham is fine, but butternut rugosa violina gioia preferred)
  • ~2 cups zucchini, cubed (I like to use immature tromboncino squash - what is it about Italians naming squash after musical instruments?)
  • 2 cups gluten free quinoa
  • 1 sprig each of fresh thyme, rosemary, and sage
  • 1 cup dehydrated persimmons, chopped (or use dried apricots)
  • 1 cup dried cranberries (as of this date, Craisins are gluten free)
  • 1 bunch fresh parsley
  • 1 bunch fresh mint
  • 1 bunch green onions
  • 1 organic lemon
  • Extra-virgin olive oil
  • Sea salt
  • Freshly cracked black pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Begin boiling 4 cups water in a heavy-bottomed pot.
  3. Oil the bottom of two baking pans. Add butternut squash to one baking pan, add a little more olive oil, and stir to coat pieces in oil and distribute in a single layer. Repeat with the zucchini in the other pan. Season both to taste with sea salt and black pepper. Bake uncovered until fork-tender, about 20 minutes for the butternut squash and 15 minutes for the zucchini.
  4. While squash is baking, add quinoa to boiling water with fresh sprigs of thyme, rosemary, and sage. Return to boil, cover, and reduce heat to simmer. Cook 15 minutes.
  5. While squash and quinoa cook, chop the parsley and green onions, and tear the mint (to prevent browning).
  6. When quinoa cooking time is complete, remove from heat, add dried persimmons and cover for 5 minutes to allow quinoa to rest and persimmons to rehydrate.
  7. Combine cooked squash, quinoa, and persimmons into large serving bowl. Add cranberries, and ~1 cup each of the mint, parsley, and green onions.
  8. Zest lemon over the ingredients, then squeeze juice from lemon over all. Stir and combine ingredients thoroughly. Serve warm.
Recipe by Mother of a Hubbard at http://www.motherofahubbard.com/quinoa-and-winter-squash-stuffing/