No. 1 : Quick Recipe

Butternut Squash and Quinoa Sliders

  • 1 Small Butternut Squash
  • 1 TB Honey
  • 1  Tsp Garam Masala
  • 4 TB Olive Oil, divided
  • !/2 Tsp each Sea Salt and Pepper
  • 1/2 Cup Quinoa
  • 1 Cup Water
  • 1 1/4 Cup Almond Flour
  • 1/2 Cup Panko Bread Crumbs (Whole Wheat if possible)
  • 1 Large Egg, beaten
  • 1 Tsp Crushed Red Pepper Flakes 

Step One

Preheat the oven to 400F. Cut the squash in half lengthwise and remove the seeds. Place on a sheet pan, cut side up.

Step Two

Whisk together the honey, garam masala,  1 TB of the oil and salt and pepper together in a bowl and brush the cut sides of the squash with the mixture. Roast in the oven until soft, about 45 – 50 minutes.

Step Three

While the squash is roasting, heat another 1 TB of oil in a sauté pan and add the quinoa and cook and stir until lightly golden – about 3 – 4 minutes. Add the cup of water and bring to a boil. Reduce the heat and simmer for about 12 – 15 minutes.

Step Four

When the squash is soft, remove from the oven and mash. Add the butternut squash, (about 2 cups) to the quinoa. Stir in the almond flour, panko, egg and pepper flakes and a pinch of salt & pepper.

Step Five

Place in the fridge to firm up for 30 minutes. Remove and form into 12 small sliders. Place back in the fridge to firm again for about 30 minutes.. Remove and sauté in a large pan with the remaining 2 TB of oil until golden and crusty.

No. 2 : Kitchen SCOOP

*Purple Coleslaw Whisk together 1/4 cup olive oil mayo, 1/4 cup nonfat Greek yogurt, 1 TB each lemon juice and zest, 1/2 Tsp cumin, 1/4 tsp cayenne, 2 TB toasted cumin seeds and 1/4 cup pumpkin seeds. Mix in 2 cups shredded purple cabbage, 1 TB minced red onion and 1/4 Cup shredded carrot and 1/2 Cup chopped cilantro.

No. 3 : Clever Idea

Use your favorite cornbread muffin recipe and serve the sliders up open-face, topped with coleslaw – as you see above.

No. 4 : Wine FIND of the Week

Castle Rock Pinot Noir
Mendocino Valley CA
Total Wine about $14.00

This is an amazing value for a $14 bottle of Pinot Noir. Castle Rock is a “virtual” winery, having no vines – instead buying grapes from across California. This wine is sourced from Mendocino County, a great place for a smoky-red-cherry flavored Pinot Noir that will match many Pinots costing twice as much or more.

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