Butternut Squash and Quinoa Side Dish

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
1 butternut squash peeled, hulled and diced (about 6c)1 tsp olive oil1.5 cups quinoa3 cups water.5 cup dried crandberries.5 cup unsalted, roasted cashewsDressing:2 TBSP orange juice1 TBSP olive oil.5 TBSP honey
Preheat oven to 400 degrees. Mix squash with the tsp olive oil. Spread on cookie sheet and place in oven about 30 minutes
While squash is cooking, cook quinoa in the water. Bring to a boil and boil for 5 minutes. Decrease heat to a simmer and simmer 20 minutes or until water is completely absorbed. Remove from heat and fluff with a fork.
In large bowl combine the quinoa with the squash, cranberries and cashews.
In small bowl whisk together the dressing ingredients. Add to squash mixture and toss to coat.
Serving Size:�16 .5-cup servings
While squash is cooking, cook quinoa in the water. Bring to a boil and boil for 5 minutes. Decrease heat to a simmer and simmer 20 minutes or until water is completely absorbed. Remove from heat and fluff with a fork.
In large bowl combine the quinoa with the squash, cranberries and cashews.
In small bowl whisk together the dressing ingredients. Add to squash mixture and toss to coat.
Serving Size:�16 .5-cup servings
Nutritional Info Amount Per Serving
- Calories: 142.3
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 5.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 4.8 g
- Protein: 3.9 g
Member Reviews