This recipe is apart of the  Thanksgiving Dishes series.  Be sure to check out all the recipes to fill your Thanksgiving Table.  

Quinoa is an interesting food. It’s pronounced keen-wah. It’s a grain and a protein. It can be served for a meatless meal. Although in this house, that doesn’t fly. So we just have two proteins. Quinoa is so versatile.  It goes with so many flavors. In this Butternut Squash & Quinoa, the texture and flavor of the quinoa goes so well with the texture and flavor of the squash, cranberries, and pecans.

 I was introduced to quinoa a few years ago. I love it. The Hardworking Husband likes it while he’s eating it. But he always forgets that he likes it.

When I make it I never use just water. It takes on some of the flavor of what it’s being cooked in. I usually use chicken stock instead.

Butternut Squash & Quinoa

1 cup pecan halves
4 cups butternut squash, peeled & cubed
2 Tbsp olive oil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
1 cup quinoa
1 3/4 cups chicken stock or vegetable stock
2/3 cup dried cranberries

Preheat oven to 350. Spread pecans out on a sheet pan. Toast for 10 minutes. Remove from oven and set aside. Turn oven up to 425. Place squash in a large bowl. Drizzle with olive oil. Sprinkle rosemary, garlic powder and salt. Toss to coat. Spread squash on baking sheet and bake for about 25 minutes.

In a pan, mix quinoa and chicken stock. Bring to a boil, cover, reduce heat and simmer for 15 minutes. When squash is finished, combine squash, cranberries, and pecans in a large bowl. When quinoa is finished, gently stir to combine.

Serve warm.

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Yield: 8 servings

Butternut Squash & Quinoa

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Ingredients

• 1 cup pecan halves
• 4 cups butternut squash, peeled & cubed
• 2 Tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 tsp salt
• 1 cups quinoa
• 1 3/4 cups chicken stock or vegetable stock
• 2/3 cup dried cranberries

Instructions

1. Preheat oven to 350. Spread pecans out on a sheet pan. Toast for 10 minutes. Remove from oven and set aside.
2. Turn oven up to 425. Place squash in a large bowl. Drizzle with olive oil. Sprinkle rosemary, garlic powder and salt. Toss to coat. Spread squash on baking sheet and bake for about 25 minutes.
3. In a pan, mix quinoa and chicken stock. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
4. When squash and quinoa are finished, combine squash, quinoa, cranberries, and pecans in a large bowl. Serve warm.
5. Enjoy

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  New Star Foodservice Commercial-Grade Aluminum Sheet Pan 15" L x 21" W x 1" H
• 
  Calphalon Saucepan with Steamer Insert, 4 1/2-quart
• 
  Viva Naturals Organic Quinoa

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 252Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 2mgSodium 456mgCarbohydrates 31gFiber 6gSugar 13gProtein 5g

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