Ingredients

The following ingredients have 4 Servings
  • Butternut Squash
  • ½ butternut squash
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried sage
  • pinch salt and pepper (to taste)
  • Quinoa:
  • ¾ cup quinoa
  • 1 ½ cups water
  • Add-ins:
  • 2 tbsp pepitas (pumpkin seeds)
  • 1/3 cup cranberries
  • 2 tablespoons goat cheese (I used herbed)
  • Salt and pepper (to taste)
  • 1 tsp lemon juice

Instruction

  • Butternut Squash: Preheat oven to 425F. Peel and seed butternut squash. Cut into small chunks of similar size for even cooking. In a medium sized bowl, mix with extra virgin olive oil, sage, salt and pepper. Once the oven temperature is ready, roast the squash for 8 - 10 minutes. Toss. Roast for an additional 5 – 8 minutes until toasted brown. Set aside.
  • Quinoa: Rinse quinoa under cold water. Add to small saucepan, along with water and bring to a boil. Set heat on low and allow the quinoa to simmer, covered, for 15-20 minutes (until all liquid has been absorbed). Remove from heat and fluff with a fork. Set aside to cool down.
  • Add-ins: Set small pan on high/medium heat. Toast the pepitas for approximately 2-3 minutes, or until they are toasted brown. Stir them around to avoid burning.
  • Chop up the cranberries and goat cheese.
  • Once your quinoa has cooled down, add the butternut squash, goat cheese, cranberries and toasted pepitas. Add the lemon juice and salt and pepper to taste.