Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients
For the Butternut Squash
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa
- 1 cup quinoa
- 1 3/4 cups vegetable broth or water
- 1/2 teaspoon salt
Additional Ingredients
- 1/4 cup dried cranberries or cherries
- 1/4 cup toasted pecans or walnuts (optional)
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
- Balsamic glaze, for drizzling (optional)
- Goat cheese or feta, for topping (optional)
Instructions
1. Roast the Butternut Squash
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a bowl, toss the butternut squash with olive oil, brown sugar, salt, and pepper. Spread in an even layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until tender and caramelized.
2. Cook the Quinoa
- While the squash roasts, rinse the quinoa in a fine-mesh strainer.
- In a medium saucepan, combine quinoa, broth (or water), and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
- Fluff quinoa with a fork and set aside.
3. Assemble
- In a large bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, and toasted nuts (if using).
- Gently toss to combine. If desired, fold in chopped herbs.
4. Serve
- Taste and adjust seasonings with salt and pepper, if needed.
- You can enjoy the dish warm or at room temperature.
- For a finishing touch, drizzle with balsamic glaze and top with crumbled goat cheese or feta (optional).
Tips
- Make it ahead: You can roast the squash and cook the quinoa up to a day in advance. Store separately in the refrigerator and assemble just before serving.
- Customize it: Add other roasted vegetables like bell peppers or onions, swap nuts for pepitas, or use different herbs to adjust flavors.
