"This holiday side stands out from the rest because it's served cold and it sweet and spicy."
Squash and Quinoa with Cranberries
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 deseeded, cubed butternut squash
- 2 tablespoon olive oil
- to taste salt and pepper
- 2 cups cooked quinoa
- 2 cups dried cranberries
- 1/4 cup deseeded and chopped jalapeños
- 1/4 cup olive oil
- 2 tablespoon Green Vinaigrette
- 1 tablespoon honey
- 2 teaspoon minced garlic
- 1 teaspoon Dijon mustard
Method
Step 1
Preheat your oven to 400 degrees.
Step 2
While that’s preheating, grab a baking sheet and cover the sheet with aluminum foil. It makes clean up a little easier.
Step 3
Assemble the cubed butternut squash in a single layer on top of the foil.
Step 4
Drizzle the 2 tbs of olive oil on top and move around a little so all of the squash pieces are coated.
Step 5
Sprinkle salt and pepper to taste on the squash.
Step 6
Put them in the preheated oven for 25 -30 minutes (until they’re roasted and a little brown).
Step 7
While that’s roasting, that’s the time to make your quinoa. Make the quinoa as directed on the package to make the “2 cups cooked” noted above.
Step 8
Remove the quinoa from the stovetop to cool.
Step 9
Remove the butternut squash from the oven once done and set aside to cool.
Step 10
While those are cooling, make the vinaigrette by adding the oil, vinaigrette, garlic, honey and mustard to a mixing cup.
Step 11
In a large bowl, add the squash, quinoa, cranberries and jalapeños.
Step 12
Drizzle the vinaigrette over the top and gently stir until it’s all mixed together.
Step 13
Refrigerate since this should be served cold.
Step 14
When it’s time to eat, pour the mixture into your serving dish.