Recipe courtesy of Food Network

Quinoa with Roasted Squash and Pistachios

Name: Quinoa with Roasted Squash and Pistachios
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 3 cups chopped unpeeled acorn squash; 2 teaspoons fresh thyme leaves, roughly chopped, plus more for serving; 5 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/4 cup shelled pistachios; 1 1/2 cups quinoa, rinsed and drained; 1 tablespoon white balsamic vinegar

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Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.

Level: Easy
Total: 55 min

Prep: 35 min
Cook: 20 min

Yield: 6 servings

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Ingredients

3 cups chopped unpeeled acorn squash

2 teaspoons fresh thyme leaves, roughly chopped, plus more for serving

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 cup shelled pistachios

1 1/2 cups quinoa, rinsed and drained

1 tablespoon white balsamic vinegar

Directions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated. Roast until very tender, about 30 minutes, stirring halfway through the cooking time.

Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool.

Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain the quinoa and transfer to a medium bowl. Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper. Sprinkle with thyme leaves. Serve warm or at room temperature.