Roasted butternut squash quinoa

  • Prep: 5 min
  • Cook Time: 40 min
  • Total: 45 min
  • Serving: 4 People

Quinoa is packed with more protein than any other grain, it's a source of essential amino acids, and is a great alternative to rice. Garlicky butternut squash complements the nutty taste of quinoa. This dish may be served warm or cold.


  • 1, 12-ounce package cut, peeled butternut squash, diced into smaller pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup chopped onion or refrigerated, diced onions
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons butter
  • 1/8 cup dried cranberries (optional)
  • 1/8 cup dried apricots, chopped (optional)


  1. Preheat oven to 350 degrees F.
  2. Place butternut squash on a baking sheet; pour olive oil over squash and toss to coat; sprinkle with salt, pepper, and garlic powder and toss again. Spread seasoned squash in a single layer and bake for 15 minutes.
  3. Add onion and bake for another 10 minutes.
  4. Transfer cooked vegetable mixture to a medium pot and add quinoa, broth, and butter; bring mixture to a boil. Cover, reduce heat, and simmer for 15 minutes, or until water is absorbed.
  5. Stir in dried cranberries and dried apricots.