Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- Salt and pepper, to taste
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, cinnamon, salt, and pepper.
- Spread squash on a baking sheet and roast for 25–30 minutes.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, reduce heat, and simmer 15 minutes.
- Fluff quinoa with a fork and mix in cranberries and walnuts.
- Combine roasted squash with quinoa mixture and serve warm.
Notes
- Store leftovers in an airtight container in the fridge.
- Can be served warm or cold.
- Substitute walnuts with pumpkin seeds for a nut-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and boiling
- Cuisine: American
- Diet: Vegan