The pine nuts really complement the lemon flavor, but if you decide to leave them out, you can deduct about 30 calories and 3 grams of fat per serving.
Course: Side Dish
Author: Susan Voisin
10ouncesbutternut squash(about 2 cups)
2 1/2cupsvegetable broth
1teaspoongrated lemon peel
salt and freshly ground pepper, to taste
2tablespoons(about 7/10 ounce) lightly toasted pine nuts (optional)
1teaspoonminced fresh chives(optional)
Preheat oven to 400F. Cut the squash in half and scrape out the seeds and strings (using a grapefruit spoon makes this easier). Peel and cut into 1/2-inch cubes and toss with the 1 teaspoon of lemon juice. Place them on a non-stick baking sheet (or silicone mat), sprinkle with a little salt and pepper, and bake for 15 minutes, stirring halfway through.
Place the quinoa in a fine-mesh strainer and rinse it well and allow to drain. Heat a deep, non-stick pot. Add shallots and garlic and cook, stirring, until shallots soften slightly. Add the quinoa and toast it until it has dried out and begins to exude a toasty aroma. Add the squash along with the thyme and vegetable broth. Reduce the heat to low and cover. Cook, stirring once or twice, until all broth is absorbed, about 20 minutes. Stir in the lemon peel and 1 tablespoon of lemon juice. Season to taste with salt and pepper, and add more lemon juice if needed.
Serve with toasted pine nuts and chives sprinkled on top.