Sunday was Easter and a birthday celebration with Mom 97th, a big event for our small family. I made a rib roast and our friend Jeanne brought the salad and a scrumptious chocolate layer cake.
1 butternut squashGo to Simply Recipes for directions on how to brown butter.
1 small onion
5 cloves garlic
2 cups chopped kale
1/4 cup hazelnuts
1 teaspoon dried thyme
1 cup pre-cooked quinoa
5 tablespoons unsalted butter
1 tablespoon Worcester sauce
salt and pepper to taste
Go to theKitchn for directions with pictures on how to cook quinoa.
Remove the seeds, peel and dice the butternut squash into 1/2 inch pieces. Chop onions, garlic, kale, and hazelnuts.
Heat butter in a large skillet on medium heat. Whisk frequently as the milk solids in the butter turn to a light brown and get a nutty aroma. Do not burn! Add onion and then garlic and cook on medium low heat until lightly caramelized.
Stir in thyme and add the diced squash. Toss to coat with the remaining butter then spread out in a single layer. Continue to cook on medium low heat without stirring until lightly browned on one side. Stir and spread out again to brown on the other side and cook on low for 10 to 20 minutes or until the squash is tender. You can do this much ahead and finish just before dinner.
Quinoa is new to me. I like its nutty flavour in dishes like this. Do you cook with quinoa? I would love to hear about your recipes. - Margy