Quinua, Butternut Squash and Pesto Casserole

If this dish could speak it would say, "Look, I know I might not be the prettiest thing you have ever set your eyes on, blame the chef! She should have known better than to leave my top layer exposed! What was she thinking? I am not Jell-O, hanging about for all to see. No! I am a refined, healthy meal that must be appreciated, not judged for my looks. Please eat me! I will make your heart healthy, your bones strong, your tummy happy and give you a natural boost of energy. So yes, please excuse my cooky creator and don't judge this book by its cover. Anyway, haven't you heard? Naked is the new black. Take a bite and enjoy!"

I wish that I would have thought to top this off with a final layer of butternut squash, but it really didn't cross my mind. It is not fair, but it is true, you eat with your eyes first! Though the original dish did not have the presentation I was looking for, it received outstanding reviews for its taste! This is gluten free and packs a powerful punch of protein, beta carotene, vitamin b6, phytonutrients, and antioxidants. The recipe I am providing has been amended to make this dish appealing to the eyes!

To make things easy, I used store bought pesto. Pesto is super easy to make, so you can certainly whip some up. If you are following the Clean Program, or are on a diet in which you must avoid dairy, I have included a pesto recipe that I received with my Clean Kit.

Hope you enjoy it! Until next time, cheers and happy eating!

Quinua, Butternut Squash and Pesto Casserole
Ingredients

2 medium size butternut squash
8 ounces pesto (Clean-friendly pesto at end of recipe)
1 cup prepared quinua
3/4 cup walnuts, toasted and roughly chopped
salt and pepper

Peel the butternut squash. Cut in half and remove all the seeds and pulp. Slice squash in 1/4 inch thick slices. In a 8x8 casserole dish, layer some butternut squash on the bottom (reserving some for the remaining layers), followed by half of the pesto, then with half of the quinua. Add salt and pepper to taste. Sprinkle half of the walnuts on top and then repeat layering. Lastly, place one final layer of butternut squash.

Bake in a 375 degree oven for 40 minutes.


Clean Pesto

2 cups fresh basil
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove of garlic
sea salt for seasoing

Place basil, pine nuts, and garlic in a food processor and process on medium. Drizzle in the olive oil while the motor is running. Season with salt.