Roasted Butternut Squash Quinoa with Cranberries and Pecans
Prep Time
20 minutes
Cook Time
30 minutes
Yields
About 8 servings
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Ingredients
For the Quinoa
- 3 cups Butternut squash, peeled and cut in ½-inch cubes
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Florida Crystals® Regenerative Organic Light Brown Sugar
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 3 cups Rainbow quinoa, cooked
- 1 cup Dried cranberries
- 1 cup Chopped pecans, roasted
- 1/4 cup Pumpkin seeds
- 1 teaspoon Thyme (optional)
For the Dressing
- 1/4 cup Extra virgin olive oil
- 1/4 cup Balsamic vinegar
- 2 tablespoons Florida Crystals® Regenerative Organic Light Brown Sugar
- 1/2 teaspoon Garlic, minced
- 1 teaspoon Salt
- 1/4 teaspoon Ground black pepper
Instructions
Step 1
Preheat oven to 450°F. Line a baking sheet with aluminum foil.
Step 2
In a medium bowl, toss butternut squash, olive oil, sugar, salt, and pepper. Place the butternut squash in the prepared pan and roast for 20-25 minutes. Remove from oven.
Step 3
While the butternut squash is roasting, prepare the dressing. In a small bowl, whisk together all the ingredients for the dressing. Set aside.
Step 4
In a serving platter, combine roasted butternut squash, quinoa, cranberries, pecans, pumpkin seeds, and thyme. Add dressing and toss. Serve.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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