I mentioned in my recent post how red kuri (or red kabocha squash) is one of my favorite vegetables, because of how buttery, creamy, and delicious it is. I also mentioned how its flavor and texture are best preserved when cooking in liquid, steamed or boiled; this was one of the first recipes I made, other than soup, in which the squash came out perfectly. Together with quinoa, it is a delicious one pot meal healthy meal, as quinoa is full of protein, but you can add feta cheese or another salty cheese to make it more rounded out in terms of protein.
I made this dish lots of times already with so many different variations so I could perfect it and teach you about what changes work well with it. I have made it with brown rice and with butternut squash as well as with various toppings; the options are listed at the bottom. I do prefer it with quinoa and kuri squash but all of them are good.
This recipe is perfect for vegans and vegetarians, is gluten free and allergy friendly, and though carb based, because of all the fiber, it is a low glycemic index food, so it’s good for those on a diet.
Highly recommend this one.
Ingredients
- 2 cups quinoa
- 6 cups kuri squash (about half a kuri squash)
- 1 red onion
- 5 garlic cloves
- 1 1/2 tsp thyme
- 2 1/2 tsp salt
- 1 tsp paprika
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 cup olive oil
- 3 cups boiling water (see note for rice option)
- Feta, optional
- Craisins, optional
Instructions
- Preheat your oven to 375 degrees.
- Rinse the quinoa thoroughly under cold water to remove the saponins.
- Chop the squash into bite-sized pieces. If using butternut squash, peel it first before chopping.
- Chop the red onion and mince the garlic cloves.
- In a large baking dish (about 9×13 inches or similar size), combine the quinoa, squash, onion, garlic, thyme, salt, paprika, nutmeg, and pepper.
- Drizzle with olive oil and stir to coat everything evenly.
- Pour 3 cups of boiling water over the mixture and stir gently.
- Cover the dish tightly with foil or a lid and bake for 1 hour and 20 minutes.
- Remove the cover and bake for an additional 10 minutes to let any excess liquid evaporate.
- Mix before serving, as the components in the dish will likely separate a bit while baking (the squash likes floating to the top).
- Feel free to crumble feta cheese in the dish before serving; alternatively, add some craisins. Do not make the mistake that I made and attempt both.
- Enjoy!
Notes & Substitutions
- Brown rice option: You can replace the quinoa with brown rice. Use 3.5 cups of boiling water instead of 3 cups. The baking time may vary slightly; check that the rice is tender and the liquid is absorbed.
- Butternut squash option: You can use butternut squash instead of kuri/red kabocha squash, but be sure to peel it first. Kuri squash does not need peeling.
- Toppings: Add crumbled feta or craisins at the end for extra flavor. Avoid using both together to keep the flavors balanced.
Does this look like a recipe you’d try? Would you make it as is, or with any variation, and if so, which one? Have you ever had red kuri/kabocha squash before?
