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.
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
- 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 and quinoa are finished, combine squash, quinoa, cranberries, and pecans in a large bowl. Serve warm.
- Enjoy
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 252Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 456mgCarbohydrates: 31gFiber: 6gSugar: 13gProtein: 5g
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