No. 1 : Quick Recipe

Butternut Squash and Quinoa Sliders

  • 1 Small Butternut Squash
  • 1 TB Honey
  • 1  Tsp Garam Masala
  • 4 TB Extra Virgin Olive Oil, divided
  • !/2 Tsp each Sea Salt and Pepper
  • 1/2 Cup Quinoa
  • 1 Cup Water
  • 1 1/4 Cup Ground Toasted Almonds
  • 1/2 Cup Panko Bread Crumbs 1 Large Egg, beaten
  • 1 Tsp Crushed Red Pepper Flakes

Step One 

Turn the oven to 400F. Cut the squash in half lengthwise and remove the seeds. Place on a baking sheet.

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 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 2 cups of the butternut squash to the quinoa. Stir in the almonds, 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 sliders. Place back in the fridge to firm again. Remove and sauté in a large pan with the remaining 2 TB of oil until golden and crusty.

No. 2 : Kitchen Scoop

If you want to serve the sliders open-faced like we did in the picture above, bake this Friday Four Pumpkin Cornbread. Remove the cornbread from the pan and cut it in half horizontally. Use a 2 1/4” biscuit cutter to make small rounds. Place a slider on the cornbread, and top with Purple Coleslaw*

No. 3 : Get Creative

*Purple Coleslaw Whisk together 1/4 cup olive oil mayo, 1/4 cup 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, 1/4 cup minced red onion, 1/2 Cup shredded carrot and 1/2 Cup chopped cilantro. 

No. 4 : Cheers!

Avant Unoaked Chardonnay
About $16

Whats the perfect wine to pair with Butternut Squash? California Chardonnay. This week’s This “unoaked” chardonnay is bright, crisp and minerally – but with a touch of creamy rich flavor and aroma. A familiar name for many of us who are Chardonnay lovers is Kendall Jackson – and this wine is a change from their more typical creamy oaky chards. If you are interested in learning more about chardonnay and what makes it oaky or not – click here to check out the Weeknight Wine Video – Unoaked Chardonnay 

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