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Roasted Butternut Squash Quinoa with Cranberries and Pecans


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
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About 8 servings
For the Quinoa

3 cups Butternut squash, peeled and cut in ½-inch cubes

2 tablespoons Extra virgin olive oil

1 tablespoon Florida Crystals®Organic Light Brown Raw Cane 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®Organic Light Brown Raw Cane Sugar

1/2 teaspoon Garlic, minced

1 teaspoon Salt

1/4 teaspoon Ground black pepper


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.