15 lbs of butternut squash, peeled, seeded and cut into 1/4-inched pieces
1 lb of dried cranberries
5 1/2 quarts of vegetable stock
2 quarts of apple cider
8 of apples chopped and kept in water with lemon until end
1 bunch of sage
1 bunch of green onions
2 Tbsp of allspice
1 Tbsp of cinnamon
1/2 Tbsp of nutmeg
of olive oil
of salt, to taste
of pepper, to taste
Steps
Set oven to 400ºF (with fan on high if using convection).
Mix pieces of butternut squash with 1 tablespoon of allspice, ½ tablespoon of cinnamon, and ½ tablespoon of nutmeg.
Add in a little oil and then spread out evenly on sheet pan.
Pour apple cider over squash until it reaches halfway up squash.
Bake for 15 to 20 minutes until cooked through and has nice color. Keep warm.
Following instructions on package, cook grains using vegetable stock instead of water. Add salt and cranberries while cooking.
When grains are cooked through and liquid has evaporated, mix the quinoa, grano, squash, fresh herbs, apples and remaining spices together in a bowl. Check for seasoning, garnish with some fresh herbs and serve hot.
Could also be a cold dish; just chill everything according to HACCAP and serve on a bed of baby spinach with your favorite vinaigrette.
