Quinoa Butternut Squash "Stuffing"

Ingredients

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp vegetable oil
  • 1 1/2 cups quinoa
  • 3 cups vegetable broth
  • 2 cups baby spinach
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios, chopped
  • 1 tsp orange zest
Total Time: 1 hour
Amount Per Serving: 1/2 cup

Nutrition

Servings: 8-10

Directions

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.

In a large mixing bowl, toss butternut squash, onion, and garlic cloves with oil. Spread on to prepared baking sheet, season generously with salt and pepper and roast for 30 minutes.Remove and set aside.

Meanwhile, stir together quinoa, broth, and orange zest. Cook over medium heat until quinoa has absorbed the broth.

Add the cooked veggies, quinoa, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine. Serve warm.