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Enjoying Fall Flavors: Quinoa Pilaf with Butternut Squash & Pomegranate

Need a healthy side dish full of fall flavors? Then you will enjoy this Quinoa Pilaf with Butternut Squash and Pomegranate.

Quinoa Pilaf with Butternut Squash & Pomegranate by FamilySpice.com

My hubby is traveling on business. I have three kids. I have a king-size bed. When Hubby is gone, the three kids fight over who gets to sleep with Mommy in her big comfy, select-comfort bed that she loves so much. Sometimes we settle it like human beings, rotating who gets the honor. Many times there are arguments, tears and fights. Usually, they all fall asleep in my bed and then I sneak the lightest kid back to his/her bed. Occasionally, I leave all three there and then I go sleep in one of the kids’ beds. Last night, the Princess got the boot. But she avenged herself by showing up at 5:45 this morning and squeezing her little body into the crowded bed, right next to me. She spent the next 30 minutes squirming and wiggling until I surrendered, kicked her out and got up to start my day.

On the food front, there is good news: Pomegranate season is upon us!

WOOT!

My family adores pomegranates. Must be our middle-eastern blood.

And after last year’s experiments with pomegranates, I’m thrilled to have another go with this ruby-red fruit.

Quinoa Pilaf with Butternut Squash & Pomegranate by FamilySpice.com

If you are swimming in sweets and pumpkin baked goods and need something healthy, here’s the dish for you:

Butternut squash, pomegranate syrup, pistachios and pomegranate arils. The hubby and I couldn’t get enough of it. You could even substitute squash with pumpkin – not the purée, but the real thing.

Quinoa Pilaf with Butternut Squash & Pomegranate by FamilySpice.com

I love quinoa. Super healthy. Gluten-Free. A complete protein source.

Serve something healthy, but full perfect for the Fall season this Halloween.

Quinoa Pilaf with Butternut Squash & Pomegranate

Author:

Laura Bashar

This quinoa is all about the flavors of Fall and can be enjoyed alone or as a side dish to any roast. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 2 cup water
  • 1 cup quinoa, uncooked
  • 1 TBS extra virgin olive oil
  • 1 small butternut squash, peeled, seeded & cut into 1-inch chunks
  • 1/2 cup onion, chopped
  • 2 garlic cloves, diced
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground
  • 2 tsp thyme, fresh
  • 1 cup vegetable stock
  • 3 TBS pomegranate syrup
  • 1 TBS lemon juice
  • 1/2 cup pomegranate arils
  • 1/3 cup pistachios, shelled & chopped

Directions:

  1. In a small pot, bring to boil:
    • 2 cup water
  2. Stir in:
    • 1 cup quinoa , uncooked
  3. Return to boil, then cover pot and reduce heat to simmer.
  4. Continue simmering until quinoa is cooked, approximately 12-15 minutes.
  5. In the meantime, heat a non-stick skillet over medium-high heat and add:
    • 1 TBS extra virgin olive oil
  6. When oil is hot, add:
    • 1 small butternut squash , peeled, seeded & cut into 1-inch chunks
    • 1/2 cup onion , chopped
  7. Sauté vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes.
  8. Add to the vegetables:
    • 2 garlic cloves , diced
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
    • 1 tsp thyme, fresh
  9. Mix in:
    • 1 cup vegetable stock
    • 3 TBS pomegranate syrup
    • 1 TBS lemon juice
  10. Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat.
  11. When quinoa is done, fluff with a fork and pour into a large mixing bowl.
  12. Gently mix in the squash mixture with the quinoa.
  13. Stir in:
    • 1/2 cup pomegranate arils
    • 1/3 cup pistachios , shelled & chopped
    • 1 tsp thyme, fresh
  14. Adjust seasoning to taste and serve hot.

Prep Time:

Yield: Serves 6

Cook Time: