Roasted Butternut Squash Quinoa with Pumpkin Seeds
Recipe by Soup Loving Nicole from allrecipes.com
Dinner,Side Dish 34 Mins.
Ingredients
6
6 servings
- •3 tablespoons unsalted butter, melted
- •1 teaspoon dried thyme
- •1 teaspoon rubbed sage
- •1 teaspoon light brown sugar
- •1.5 cups 1-inch cubes peeled, seeded butternut squash
- •1 tablespoon olive oil
- •1.5 cups quinoa, rinsed and drained
- •3 cups Swanson® Chicken Broth
- •0.5 cup raw pumpkin seeds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
- Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
- Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
- Stir the quinoa and pumpkin seeds into the roasted squash.
Nutritional Facts
Per 6 servings
- Calories: 314
- Carbohydrate: 35g
- Fat: 16g
- Fiber: 4g
- Protein: 10g
- Sugar: 2g
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