Butternut Squash Quinoa

By WEEK Reporter

Credit: FatFreeVegan.com

Butternut Squash Quinoa

Source:

Ashley Simper, MS, RD, LD - Community/Outpatient Dietitian, OSF St. Francis

Ingredients

Ingredients

Non-stick cooking spray
1 medium butternut squash, peeled and cut into cubes (about 4 cups)
1 Tbsp canola oil
1 cup quinoa, uncooked
½ cup chopped pecans, unsalted
¼ cup grated Parmesan cheese
1 tsp dried sage
2 tsp dried parsley
1 tsp onion powder
¼ tsp salt
½ tsp black pepper
 
 

Directions

Directions
  1. Preheat oven to 400 degrees Fahrenheit. Spray baking sheet with cooking spray. Toss squash in 1 Tbsp canola oil and spread evenly onto baking sheet. Roast in oven for 5-7 minutes or until squash is fork tender.
  2. Bring 1 cup quinoa and 2 cups water to a boil, reduce heat and simmer for 10-15 minutes or until the water is absorbed.
  3. Combine squash and quinoa with the rest of the ingredients and toss lightly. 
 
Serves 8
 
Nutrition Information
Per ¾ cup serving
Calories: 193
Total Fat: 9g
   Saturated Fat: 1g
Sodium: 125mg
Total Carb: 25g
   Dietary Fiber: 4g
Protein: 6g