A seasonal favorite in the Peddie dining hall, shared by Head Chef Jeremy Stahl.
1 cup pearl quinoa
2 cups butternut squash, peeled
and diced into 1/2-inch cubes
1 1/2 shallots, chopped
5 strips bacon (optional)
3 cups chicken (or vegeterian) broth
1 cup dry white wine or broth
1 sprig rosemary
4 Tbsp grated Parmesan
2 Tbsp fresh goat cheese
Salt and pepper
If using, cook bacon in a large skillet until crisp; chop or crumble and set aside. Keep the rendered fat in the pan (or add 3 tbsp canola or another seed oil to skillet), add shallots and cook until transparent. Stir in squash and cook 3–4 minutes until slightly softened. Add quinoa and sauté 2–3 minutes, stirring constantly until toasted. Add rosemary, stir, then pour in wine or broth. Bring to a boil until mostly absorbed. Reduce heat to a simmer and add warm broth a ladle at a time, stirring until absorbed, until quinoa is tender and creamy, about 25–30 minutes. Stir in chopped bacon (if using), Parmesan and goat cheese. Season with salt and pepper to taste. Remove the rosemary sprig before serving. Serves: 4.
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