Quinoa & butternut squash

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8

Serving Size: 8 ounces

Ingredients

1 cup Red quinoa
1 1/2 cups Water
1 teaspoon Salt
1 each Butternut squash
½ cup Dried cranberries
½ cup Pecans, toasted
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Vegetable oil

Preparation

1. Rinse quinoa.
2. Bring water and salt to a boil, add quinoa, and cook until liquid is absorbed, about 15-20 minutes. Fluff with fork.
3. Roast butternut squash in oven 400-degree oven until tender, about 45-60 minutes.
4. Allow to cool to touch, then peel and cut into small pieces. Finish sautéing until tender in 1 teaspoon of oil.
5. Add salt and pepper mix with squash and quinoa, top with cranberries and toasted pecans.

Nutrition information

Calories: 157 Total Fat: 7g Saturated Fat: 1g Carbohydrate: 22g Protein: 3g Sodium: 524mg Vitamin A: 166μg Vitamin C: 7mg Calcium: 32mg Iron: 1mg Folic Acid: 34μg