Monday, February 7, 2011

Chipotle-Maple Glazed Butternut Squash

About a year ago, my partner, was told that he had several food sensitivities: eggs, dairy, gluten were the primary issues.  Since then, I've changed that way I cook a great deal.  And, its been so much fun, like figuring out a mystery - how to make muffins w/out eggs or wheat (for example).  I've educated myself about these issues largely by reading a great deal and talking with friends who have similar food issues.  There is so much wonderful writing about food on the web - does anyone really need another blog?  Why not, just for fun?

So here's what we had for supper last night:

Chipotle-Maple Glazed Butternut Squash

1 large butternut squash, peeled and chopped into bite-sized pieces
1/4 cup olive oil
1/4 cup maple syrup or honey
2 tablespoons chili-garlic sauce or 1 - 2 chopped chipotle peppers and adobo sauce (use more or less, depending on your taste) or any hot sauce that you like

Preheat oven to 400 degrees.  Mix together all above ingredients so that the squash pieces are coated.  Bake on a non-stick pan or silpat for 45 - 60 minutes.  Part way thru cooking, turn pieces over with a spatula.

(Note: if you love spicy food, dump a can of chipotle peppers in adobo sauce in the blender and whiz it up for 30 seconds or so.  Pour into a glass container, store in the frig and you've got an easy way to add punch to anything (salad dressings, curry's, beans, pasta dishes).  If you're not familiar with these peppers use just a bit at first - you may find yourself adding more and more as you find out how much your love it!)
The squash by itself was so luscious - but I decided to add it to the quinoa I had also planned to cook.

Quinoa Pilaf

1 cup quinoa
1 1/2 cups water
1 bunch of green onions
2 cups purple kale, chopped
1 bunch cilantro, chopped
A few drizzles of extra virgin olive oil
1 recipe Chipotle - Maple Glazed Butternut Squash
Salt & pepper to taste

Rinse quinoa in cold water, place in saucepan with water.  Bring to a boil, turn heat to low and simmer for about 15 minutes until all water is absorbed.  Fluff grains with a fork and mix cooked quinoa with all other ingredients.  The greens will wilt just enough when mixed with the hot quinoa.

The kale and cilantro can be changed up depending on your taste, this is just what I had in the frig.  Any greens and any herbs would work beautifully (such as spinach, watercress, flat leaf parsley, etc.).


  1. I can't wait for more! I've tried some of your recipes and you've really got a way with the "withouts" Mel! I love love love the seaweed salad and the cakes! I'm so pleased to see this and am looking forward to learning from you!

  2. Mmmm... sounds wonderful! I'll have to pick up a butternut squash and try it.

  3. Got around to making this... and yum! I didn't have green onions so I sauteed some yellow onion, and used chard, no cilantro. Sweet, spicy, fabulous!