Roasted butternut squash, corn, feta, and quinoa – delicious Monday, courtesy of The First Mess!
1 butternut squash, peeled and diced into small cubes
1/4 cup extra virgin olive oil
1 small hot pepper
2 or 3 ears of corn, excess husk/silk trimmed off
2 T apple cider vinegar
1 T agave nectar
1 small clove of garlic
1/2 t. dijon mustard
1/4 cup pumpkin seeds, toasted
1/2 cup feta cheese, crumbled
1-2 sprigs basil, leaves finely chopped
salt and pepper
1 c quinoa and 2 c water
Preheat the oven to 375 degrees F.
Toss the pieces of squash with 1 tbsp of the oil, salt and pepper. Spread out onto a baking sheet. Roast until the edges start to brown a bit and the squash is soft, about 30 minutes.
While the squash is roasting, place the cobs of corn directly onto the oven racks. Let them roast and steam in there for about 20 minutes. Peel back husks/silks as soon as you can handle them to prevent further cooking. Cut kernels off the cob.
Cook the quinoa in the water (bring to boil for a few minutes, then cover over low heat for 10 or so minutes) and set aside.
Make the dressing: combine the apple cider vinegar, agave nectar, garlic, chopped chili, dijon mustard, oil, salt and pepper, and whisk or blend. Add the pumpkin seeds, basil, and feta, and toss together. Serve over the quinoa.
Total cost: Around $7 for everything, or $2.33 per person.