2 1⁄2lb [1 kg]butternut squash, peeled, seeds removed, and cut into 1 in [2.5 cm] cubes
4Tbsp [60 ml]extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3yellow onions, thinly sliced
3cups [600 g][600 g] cooked quinoa
33 cups [120 g]arugula
1cup [30 g]chopped fresh parsley
3⁄4cup [135 g]golden raisins
1⁄2cup [10 g]chopped fresh tarragon
1⁄3cup [40 g]pepitas, toasted
1⁄2cupLemon Vinaigrette
LEMON VINAIGRETTE
This recipe is a staple in my house. My son Charlie rolls his eyes at me when I ask if he knows how to make it. (“Duh, Mom.”) I like a mild olive oil for this so it isn’t too assertive. I really want to taste the other ingredients.
PREPARATION TIME 5 minutes
MAKES 1⁄2 cup / 120 ml
2Tbsphoney
2TbspDijon mustard
1⁄4cup [60 ml]fresh lemon juice
1⁄4cup [60 ml]olive oil
Kosher salt
Freshly ground black pepper
In a medium bowl, whisk the honey and mustard to combine. Whisk in the lemon juice and then the oil.Season with salt and pepper. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
Instructions
Preheat the oven to 425°F [220°F]. Place the squash on a baking sheet; add 2 Tbsp of the oil, season with salt and pepper, and toss to coat. Spread in a single layer. Roast until the squash is tender and slightly browned, about 40 minutes. Transfer to a wire rack, and let cool to room temperature.
In a large skillet over medium-low heat, warm the remaining 2 Tbsp oil. Add the onions and 1 tsp salt and cook, stirring occasionally, until caramelized, about 30 minutes. Lower the heat if the onions begin to char. Transfer to a bowl to cool completely.
In a large bowl, combine the cooked quinoa, squash, onions, arugula, parsley, raisins, tarragon, and pepitas. Add half of the vinaigrette and toss to coat, adding more if necessary. Season with salt and pepper, and serve.