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Roasted Butternut Squash Quinoa with Cranberries and Pecans

Prep Time
20 minutes
Cook Time
30 minutes
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.