Ah, butternut squash—it’s the unsung hero of autumn, don’t you think? Every time I see its vibrant hue, I can’t help but imagine the crisp leaves crunching underfoot and the scent of a distant bonfire. This Chipotle Butternut Squash and Quinoa Salad isn’t just a dish—it’s like wrapping yourself in a cozy, spicy blanket on a chilly day.
Steps
- Prepare the Butternut Squash: Preheat your oven to 425°F (220°C). If you have a whole squash, peel it and remove the seeds with a spoon, then cut it into small cubes. Toss the cubes with avocado oil and seasoning on a parchment-lined baking sheet. Roast for 20-30 minutes, turning every 10 minutes until they are tender. Once done, season with salt if needed and let them cool.
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water. Combine it with broth (or water) in a saucepan and bring to a boil. Once boiling, cover and reduce the heat to simmer for about 20 minutes until the liquid is absorbed. Fluff the quinoa with a fork and allow it to cool.
- Prepare the Chipotle Dressing: Gather your dressing ingredients: avocado oil, apple cider vinegar, chipotle pepper, adobo sauce, garlic, agave syrup, cumin, salt, and pepper. Blend all ingredients until smooth, then taste and adjust seasoning as desired.
- Assemble the Salad: In a large bowl, place the chopped kale and pour half of the dressing over it. Massage the kale with your hands to soften it. Add the cooled quinoa, black beans, red onion, and cilantro to the bowl. Pour the remaining dressing over the mixture and toss everything together. Top the salad with the roasted butternut squash and serve either chilled or at room temperature.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons avocado oil (or olive oil)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 can black beans, drained and rinsed
- 3 cups chopped kale
- 1/2 red onion, finely chopped
- 1/4 cup chopped cilantro
- 1/4 cup avocado oil (or olive oil)
- 2 tablespoons apple cider vinegar
- 1 chipotle pepper from a can
- 1 tablespoon adobo sauce (from the can of chipotle)
- 1 clove garlic
- 1 tablespoon agave syrup (or maple syrup)
- 1 teaspoon cumin
- Salt and pepper to taste
FAQ
- Can I use pre-cut butternut squash for this recipe?
- Absolutely! Using pre-cut butternut squash can significantly reduce your prep time, making the process quicker and more convenient.
- How do I ensure my quinoa is cooked properly?
- To cook quinoa, rinse it thoroughly before boiling. Use broth or water, bring it to a boil, then cover and simmer for about 20 minutes, or until the liquid is absorbed. Fluff it with a fork once done.
- What can I use as a substitute for agave in the dressing?
- You can substitute agave with maple syrup if you prefer. Both options provide a nice balance of sweetness in the dressing.
- How can I adjust the spiciness of the chipotle dressing?
- If you are sensitive to spice, you can reduce the amount of adobo sauce in the dressing to suit your taste preference.
- Is it necessary to massage the kale before adding it to the salad?
- Yes, massaging the kale with some dressing helps make it tender and easier to digest, enhancing the overall texture of the salad.
Tips
- To save time, consider buying pre-cut butternut squash from the store instead of peeling and cubing it yourself.
- If you prefer a milder dressing, reduce the amount of adobo sauce used to adjust the spice level.
- Remember to massage the kale with some of the dressing to make it softer and easier to digest.
- Keep the cooking time of the squash in mind; it will vary based on the size of the cubes you cut.
Equipment
- Blender – for making the chipotle dressing.
- Peeler – to peel the butternut squash.
- Parchment paper – for lining the baking sheet when roasting the squash.
- Baking sheet – for roasting the squash.
- Saucepan with lid – for cooking the quinoa.
