Roasted Butternut Squash Quinoa with Cranberries and Pecans

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

Prep Time

20 minutes

Cook Time

30 minutes

Yields

About 8 servings

Easter Recipes

Bake it Good when you use Florida Crystals® Regenerative Organic Certified® sugars. Discover our collection of Easter recipes and get inspired by some classics and new favorites.

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