Quinoa with Roasted Butternut Squash

Total Time:
1 hr
20 min
40 min

4-6 Servings

  • 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
  • 1 ½ cups quinoa
  • 4 cups vegetable broth or water
  • ¼ cup dried cranberries
  • 1 tablespoon white wine vinegar
  • 3 ounces baby spinach
  • 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.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Fall Produce Guide