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Butternut Squash & Quinoa

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

squash quinoa

 

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.

Butternut Squash & Quinoa by Coffee With Us 3 #recipes #Thanksgiving

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.

Butternut Squash & Quinoa by Coffee With Us 3 #recipes #Thanksgiving

Serve warm.

 Butternut Squash & Quinoa by Coffee With Us 3 #recipes #Thanksgiving

Yield: 8 servings

Butternut Squash & Quinoa

Butternut Squash & Quinoa

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

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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