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Butternut Squash with Rainbow Quinoa

Butternut Squash with Rainbow Quinoa - A Family Feast
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Butternut Squash with Rainbow Quinoa is a delicious salad made with roasted butternut squash, dried fruits, and multi-color quinoa.

Ingredients

Units Scale
  • 1 pound butternut squash, peeled, and cut into 1/4 inch thin bite sized pieces
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup onion diced
  • 2 teaspoon garlic minced
  • 1 teaspoon dry sage
  • 1/2 teaspoon savory or poultry seasoning
  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup raisins
  • 2 cups vegetable stock
  • 1 cup rainbow quinoa
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup walnut pieces, roughly chopped

Instructions

  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix squash with half the oil, salt and pepper. Pour out onto a sheet pan and roast for 20-25 minutes or until tender. Set aside.
  3. While squash is roasting, in a medium pot, heat remaining oil over medium high and add onions. Sauté for three minutes then add garlic. Cook for 30 seconds and add sage, savory, cranberries, raisins, stock, quinoa and salt. Cover, bring to a boil and reduce heat to a simmer. After 12 minutes, turn off the burner and allow the quinoa to sit covered for 15 more minutes.
  4. After 15 minutes, add squash, parsley and walnuts.
  5. Stir and serve hot but also good cold or at room temperature.

Find it online: https://www.afamilyfeast.com/butternut-squash-rainbow-quinoa/