Butternut Squash Steaks With Herb Sauce and Quinoa

Photo: Dominic Perri

The full-flavored Moroccan herb sauce used in this recipe, called chermoula, is great on vegetables! It’s also fabulous when added to baked fish and poultry dishes, or drizzled over a sandwich.

Prep and cook time: 50 min. Servings: 4 (¾ c. butternut squash with ¾ c. quinoa and 1 T. sauce)

Ingredients

• 1 c. packed (about 1 bunch) cilantro leaves and tender stems
• ½ c. packed (about ½ bunch) flat-leaf parsley
• 1 clove garlic, peeled
• 1 T. lemon juice
• 1 t. paprika
• 1 t. ground cumin
• pinch red pepper flakes
• ¼ t. salt
• 2 T. olive oil
• 2 T. water
• 1 large butternut squash
• 1 c. quinoa

Directions

1. Preheat the oven to 375°F.
2. In a food processor, blend together the cilantro, parsley, garlic, lemon juice, paprika, cumin, pepper flakes and salt. Blend until a thick green puree starts to form.
3. With the processor running, pour the olive oil and water in slowly to make a well-blended sauce. If the sauce is too thick (it should be like a very heavy salad dressing), stir in a spoonful or two more of water. Then, set the finished chermoula (sauce) aside.
4. Peel the butternut squash and cut it into ¾-in. “steaks,” discarding the seeds. Rub the squash with ¼ c. of chermoula. Lay the squash on parchment-lined baking sheets.
5. Roast squash until tender and golden brown, about 30 min.
6. While the squash is roasting, prepare the quinoa according to package directions.
7. To serve, place the quinoa on a platter and layer the squash slices over it. Garnish with a few spoonfuls of the chermoula and, if desired, some pomegranate seeds, and cilantro or parsley leaves.

Nutrition Information

Per serving: 287 calories (85 from fat), 10 g total fat (1 g saturated fat), 43 mg cholesterol, 159 mg sodium, 43 g carbohydrates, 6 g fiber, 9 g sugar, 8 g protein. Exchanges: 2½ starch, 1 vegetable, 1 protein, 2 fat.