Roasted Butternut Squash Quinoa with Cranberries and Pecans

Name: Roasted Butternut Squash Quinoa with Cranberries and Pecans
Prep time: PT20 minutesM
Cook time: PT30 minutesM
Total time: 1 h
Yield: About 8 servings
Ingredients: 3 cups Butternut squash, peeled and cut in ½-inch cubes; 2 tablespoons Extra virgin olive oil; Florida Crystals®Organic Light Brown Raw Cane Sugar1 tablespoon; 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); 1/4 cup Extra virgin olive oil; 1/4 cup Balsamic vinegar; Florida Crystals®Organic Light Brown Raw Cane Sugar2 tablespoons; 1/2 teaspoon Garlic, minced; 1 teaspoon Salt; 1/4 teaspoon Ground black pepper

Categories:

Savory butternut squash accented by sweet notes of cranberries and our Organic Light Brown Raw Cane Sugar® is the perfect vegan side dish to complete a satisfying Thanksgiving menu.

Prep Time

20 minutes

Cook Time

30 minutes

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Servings

For the Quinoa

3 cups Butternut squash, peeled and cut in ½-inch cubes 3 cups Butternut squash, peeled and cut in ½-inch cubes
2 tablespoons Extra virgin olive oil 2 tablespoons Extra virgin olive oil
Florida Crystals®Organic Light Brown Raw Cane Sugar 1 tablespoon 1 tablespoon Florida Crystals®Organic Light Brown Raw Cane Sugar
1 teaspoon Salt 1 teaspoon Salt
1/2 teaspoon Ground black pepper 1/2 teaspoon Ground black pepper
3 cups Rainbow quinoa, cooked 3 cups Rainbow quinoa, cooked
1 cup Dried cranberries 1 cup Dried cranberries
1 cup Chopped pecans, roasted 1 cup Chopped pecans, roasted
1/4 cup Pumpkin seeds 1/4 cup Pumpkin seeds
1 teaspoon Thyme (optional) 1 teaspoon Thyme (optional)

For the Dressing

1/4 cup Extra virgin olive oil 1/4 cup Extra virgin olive oil
1/4 cup Balsamic vinegar 1/4 cup Balsamic vinegar
Florida Crystals®Organic Light Brown Raw Cane Sugar 2 tablespoons 2 tablespoons Florida Crystals®Organic Light Brown Raw Cane Sugar
1/2 teaspoon Garlic, minced 1/2 teaspoon Garlic, minced
1 teaspoon Salt 1 teaspoon Salt
1/4 teaspoon Ground black pepper 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.