< Back to Search

Butternut Squash Quinoa

A flavorful fall dish which contains the “Supergrain” quinoa, one of the highest protein grains in the world. 

Serves: 8 (Serving= 3/4 cup)

Ingredients

• Non-stick cooking spray
• 1 medium butternut squash, peeled and cut into cubes (about 4 cups)
• 1 Tablespoon canola oil
• 1 cup quinoa, uncooked
• ½ cup chopped pecans, unsalted
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried sage
• 2 teaspoon dried parsley
• 1 teaspoon onion powder
• ¼ teaspoon salt
• ½ teaspoon black pepper

Directions

1. Preheat oven to 400 degrees Fahrenheit. Spray baking sheet with cooking spray.  Toss squash in 1 Tbsp canola oil and spread evenly onto baking sheet.  Roast in oven for 5-7 minutes or until squash is fork tender.
2. Bring 1 cup quinoa and 2 cups water to a boil, reduce heat and simmer for 10-15 minutes or until the water is absorbed.
3. Combine squash and quinoa with the rest of the ingredients and toss lightly.