Cranberry and Butternut Squash Quinoa

Cranberry and Butternut Squash Quinoa

PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 mins

Author: Natalie Baugh

Serves: 4

INGREDIENTS

  • 1 cup of organic butternut squash, chopped
  • 1 Tbsp. honey
  • 3 Tbsp. olive oil
  • 1 cup uncooked quinoa
  • 2 cups water
  • ⅓ cup dried cranberries
  • ⅓ cup red onion, finely chopped
  • 3 Tbsp. pumpkin seeds
  • black pepper
  • 2 Tsp. garlic salt
  • 2 Tsp. ground Sage
  • 1/2 cup of diced mozerella

INSTRUCTIONS

  1. Preheat the oven to 200F.
  2. Take the whole organic butternut squash and place it in the oven for 15-20 minutes to soften.
  3. Meanwhile, add 1 cup quinoa and 2 cups water to a 2 quart saucepan. Place a lid over it and let cook for about 20 minutes until all of the liquid is absorbed.
  4. Take the butternut squash out and cut into small squares. Make sure to cut off the outer rim first! For more instructions on how to cut up a butternut squash visit Bryan Talbott's quick tips at https://www.youtube.com/watch?v=6X2gDX1ttFY . 
  5. On a long rectangular baking sheet, toss the butternut squash with 2 Tbsp. olive oil, salt and 2 tsp of sage. Season with salt and pepper, to taste. Arrange on the baking sheet in a single layer. Cook for another 20 minutes or until squash is tender at 400 degrees F.
  6. While the squash is cooking, place quinoa in a large bowl and add the cranberries. 
  7. Chop up the onion and cook on a frying pan with 1 Tbsp. of olive oil for 5-7 minutes. While the onion is cooking, dice the mozzarella into small cubes and stir them into the mix. Then once the onions are finished cooking, add the cooked onions to the quinoa mix as well.
  8. Without adding more oil, add the 3 Tbsp. of Pumpkin seeds. You may add more olive oil if you believe it is needed. Cook for about 5 minutes. Once the seeds are toasted, add them to the quinoa mixture.
  9. Once the squash is done roasting, also add it to the quinoa mix. Finish off the dish by seasoning it with garlic salt (about 2 Tsp.) and pepper, to taste. You may chill in the refrigerator or serve warm. 
  10. Enjoy! (:
Natalie Baugh