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Herb Roasted Butternut Squash Quinoa

Roasted Butternut Squash with Quinoa
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Sweet Herb Roasted Butternut Squash Quinoa makes a delicious side or complete Vegan meal!

Ingredients

Scale
  • One – 3 lb. butternut squash, peeled, seeded and cubed
  • 2 Tbsp. olive oil
  • 1 Tbsp. Herbs de Provence
  • 1 tsp. kosher salt
  • 1 3/4 cup water
  • 1 cup Quinoa, rinsed well
  • 1/2 tsp. salt
  • 1/4 cup olive oil
  • 3 cloves garlic sliced
  • 2 tsp. fresh chopped rosemary
  • salt, pepper and extra olive oil to taste

Instructions

  1. Preheat oven to 425° F.
  2. Place cubed squash on a rimmed baking sheet. Toss with 2 Tbsp. olive oil, Herbs de Provence and 2 tsp. kosher salt. Place in preheated oven and bake for 15 minutes.
  3. Using a spatula turn the cubes over and return pan to oven. Bake an additional 10 minutes until squash starts to brown and becomes tender.
  4. Meanwhile in a 1-quart pot bring the water to a boil.
  5. Add the 1/2 tsp. salt and rinsed quinoa. Bring back to a boil over medium-high heat.
  6. Reduce heat to low, cover and cook for 15 minutes or until all of the water is absorbed and quinoa is tender.
  7. In a small sauté pan heat the 1/4 olive oil over low heat. When shimmering, add the garlic slices and cook until they turn golden brown.
  8. Remove the garlic from the oil with a slotted spoon and immediately add in the rosemary. Turn off the heat.
  9. The cooked garlic can be minced or pressed and added back to the oil.
  10. Pour the herbed oil over the cooked quinoa and toss to coat well.
  11. To serve top the quinoa with the prepared Herb Roasted Butternut Squash. Season with additional olive oil, salt and pepper to taste.

Find it online: https://cooksotasty.com/roasted-butternut-squash-quinoa/