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Butternut Squash Quinoa

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)


  • 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


  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.