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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 1 cup Pecan Halves
- 4 cups Peeled And Cubed Butternut Squash
- 2 Tablespoons Olive Oil
- 1 teaspoon Dried Rosemary
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 cup Quinoa
- 1-3/4 cup Chicken Stock
- 2/3 cups Dried Cranberries
Method
- Preheat oven to 350 F. Spread pecans out on a sheet pan. Toast for 10 minutes. Remove from oven and set aside.
- Turn oven up to 425 F. Place squash in a large bowl. Drizzle with olive oil. Sprinkle rosemary, garlic powder and salt over the top. Toss to coat. Spread squash on a rimmed baking sheet and bake for about 25 minutes.
- In a saucepan, mix quinoa and chicken stock. Bring to a boil then cover the pan, reduce heat and simmer for 15 minutes.
- When squash is finished, combine squash, cranberries and pecans in a large bowl. When quinoa is finished, gently stir it into the bowl with the squash mixture and combine.
- Serve warm.
