Name: Quinoa with Roasted Butternut Squash
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4-6 Servings
Ingredients: One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups); 5 tablespoons extra-virgin olive oil; 2 teaspoons fresh thyme leaves, roughly chopped; Kosher salt and freshly ground black pepper; ¼ cup shelled pistachios; 1½ cups quinoa; 4 cups vegetable broth or water; ¼ cup dried cranberries; 1 tablespoon white wine vinegar; 3 ounces baby spinach

Directions

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.
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.
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.
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.

Quinoa with Roasted Butternut Squash

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