Linda made this recipe for the Springwater Trails social at the Laffords.
- 1 ½ pounds butternut or other winter squash
- 2 tablespoons olive oil, divided, plus more for greasing dish and brushing on top
- Kosher salt
- Freshly ground black pepper
- 3 tablespooons ground flax seeds
- ½ cup +1 tablespoon water
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon finely chopped fresh marjoram
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- ½ teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 2 cups cooked quinoa (cook in vegetable broth for best flavor)
- ¼ cup toasted pumpkin seeds
- 3 tablespoons dried currants or chopped dried cranberries
- Preheat oven to 375 degrees.
- Peel and cut the squash into ½ inch cubes. Toss with 1 tablespoon of olive oil, season with salt and pepper and spread in a single layer on baking sheet. Roast until tender about 30 minutes, turning halfway through.
- Remove from the oven and lower the oven temperature to 350 degrees.
- Combine the flax and water in a medium bowl and stir with a fork until thickened. Mash half of the squash using a fork or food processor. Add the mashed squash to the flax and stir with a fork until well-combined. Set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, garlic, and herbs and cook, stirring occasionally, until the onion is soft and translucent. Transfer to a large bowl.
- Add the quinoa and mashed squash-flax mixture to the bowl along with the paprika, nutmeg, 2 teaspoons of kosher salt, and a few cracks of black pepper. Stir until well combined. Add the remaining cubed squash, pumpkin seeds, and currants, and stir until combined. Taste and adjust seasonings, if desired.
- Transfer the mixture to a greased 9-inch pie plate or a similar-sized oven-proof dish. Press it down firmly and evenly and brush a little olive oil on top. Bake until set and edges are browned, about 40 minutes.
- Slice and serve warm or at room temperature. Leftovers will keep, covered and refrigerated, for up to a week.