So Flippin' Good!

I am posting this recipe, well, because it turned out great!  You know, when you are making something up as you go along and hoping for the best...and then, voila! it turns out so good you just have to share?  The recipe follows at the end, so you can just scroll down to it if you need to.

Here's how it went down. 

Three days ago my husband announces that he and our neighbor, Ramona, have harvested our rhubarb and "its cut and ready to use."  Okay. The only thing I know to make with rhubarb is pie.  However, there's not enough of it to make a strictly rhubarb version, so I do what I always do when I need help...ask Google. I stumbled upon Grandma's Strawberry Rhubarb Pie recipe (courtesy of Valarie Enters, Sanford, Florida) and chose it because the pie crust was different than I"m used to making, and I was up for something new and different.  AND BECAUSE ITS FINALLY SUMMER! It also turned out great! 

And because my husband and I do NOT need to eat an entire pie by ourselves, I thought to share it with our neighbor, Ramona, and her family.  And then I thought, I also have a giant butternut squash begging to be eaten and I could make something easy for dinner and just have them come over for dinner and dessert. So once the invitation was accepted, I started with my creation.

Confetti Quinoa with Roasted Butternut Squash and Walnuts
Serves 8
Ingredients:

• 1 large butternut squash, cut in half lengthwise seeds removed
• 1 large yellow onion, cut into peeled and cut into quarters or eighths
• 2 teaspoons Herbs de Provence
• 14 - 16 TBSP olive oil, divided
• 2 cups tri-color quinoa, (cook according to package directions in 4 cups water or broth)
• 1/4 cup yellow and/or orange baby bell peppers, diced small
• 1/2 cup red onion, diced small
• 1/4 cup fennel, finely chopped
• 1/2 - 3/4 cup walnuts, roasted and coarse chopped
• 2/3 cup Parmesan cheese, finely shredded, divided in half
• 2 TBSP red wine vinegar
• 4 TBSP lemon juice
• Salt and fresh ground black pepper to taste

Directions:
Preheat oven to 375 degrees F. Place squash and yellow onion on a shallow non-stick baking sheet. Coat squash and yellow onion with approximately 1-2 TBSP olive oil and sprinkle with Herbs de Provence.  Bake for approximately 20-30 minutes, or until a sharp knife inserts easily into the thickest part.  Remove and let cool.

Cook the quinoa according to package directions: 2 cups quinoa in 4 cups water (or use vegetable broth for added flavor). 

While quinoa is cooking, saute the red onion, bell peppers and fennel in 1 - 2 TBSP olive oil until crisp tender, 5 - 7 minutes.  Season with salt and pepper to taste.

Once squash and onion are done, remove from oven to cool. Reduce temperature to 350 degrees and roast walnuts until fragrant, approximately 3-5 minutes.

When squash and onion can be handled, peel squash, and chop both into bite sized pieces.

Mix red wine vinegar, lemon juice, 1/3 cup Parmesan cheese in a small mason jar or whisk in a bowl. Add 12 TBSP olive oil and mix by shaking jar or whisking in bowl. Add salt and pepper to taste.

Assembly:
Grab yourself a very large baking dish.  I used 5 1/2 qt. (16" x 11" x 2 3/4"). Add plain quinoa, then sauteed veggies, mix well. Add dressing, mix again. Cover entire surface of quinoa with chopped butternut squash, roasted onion, walnuts and final 1/3 cup Parmesan cheese.  Cover with foil and place in 350 degree oven to heat through, approximately 20 minutes.  Remove foil. Turn oven to Broil.  Allow to start bubbling and browning slightly on top, 3-5 minutes. 

Serve while its hot! So flippin' good!