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Quinoa with Roasted Butternut Squash

Quinoa with Roasted Butternut Squash
Food Network
Prep Time
20 min
Cook Time
40 min
Yields
4 - 6 servings

Whether you serve this as a main or a side, it’s a satisfying, flavour-packed dish.

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ingredients

1
(2-lb) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5
tbsp extra-virgin olive oil
2
tsp fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
¼
cup shelled pistachios
cups quinoa
4
cups vegetable broth or water
¼
cup dried cranberries
1
tbsp white wine vinegar
3
ounce baby spinach
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directions

Step 1

Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.

Step 2

Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.

Step 3

Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.

Step 4

Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

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