Butternut Squash Roasted, with Quinoa, Pecans and Cranberries
by Joan Guglielmino
SERVES 6
Ingredients
- 1 medium butternut squash, cut into small cubes and roasted
- 1 ½ cups quinoa
- 2 ¼ cups water
- ¼ cup dried cranberries
- Pinch of sea salt
- 1 tablespoon extra-virgin olive oil
- 1 red onion, diced fine
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground coriander
- 1/8 teaspoon tumeric
- ¾ teaspoon cumin
- 3 tablespoons toasted pecan pieces
- ¼ cup chopped fresh parsley
- Sea salt and fresh ground pepper to taste
Preparation
- Cut squash into small cubes, spray with a little olive oil and roast until tender. Set aside.
- Rinse quinoa and place in pot or rice cooker with water and salt. Cook 15 minutes or until all water is absorbed. Let cool slightly before fluffing with fork.
- In a large skillet, warm oil over medium heat. Add onion and spices and cook until soft. Fold into cooked quinoa along with roasted squash, cranberries, pecans and parsley. Season to taste with salt and pepper and serve.
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