| 3 ½ cups butternut squash, cubed | |
| 6 Tbsp. olive oil | |
| 1 cup uncooked tri-color quinoa | |
| 2 cups water | |
| 1/2 cup dried cranberries | |
| 1/2 cup Italian parsley, chopped | |
| 1/2 cup red onion, chopped | |
| 1/3 cup toasted pumpkin seeds | |
| Arugula, for serving, optional | |
| ½ cup crumbled goat cheese | |
| Juice of 1 lemon | |
| 1 tsp. minced shallot | |
| 2 tsp. maple syrup | |
| 2 tsp. Dijon Mustard | |
| 3 whole butternut squash (1.5 to 2 lb. each) | |
| 2 tablespoons grapeseed oil (or other high heat cooking oil) | |
| 2 tsp. Nutmeg |
This vibrant quinoa salad combines roasted butternut squash, cranberries, and goat cheese in a hearty, flavorful dish served in a roasted squash bowl—perfect for a festive and nourishing meal.
| 1. | Preheat oven to 425°. |
| 2. | Halve each butternut squash lengthwise and remove the seeds, then place cut side up on a foil lined baking sheet. |
| 3. | Drizzle with the grapeseed oil, then season with salt, pepper, and freshly grated nutmeg. |
| 4. | Roast until tender, about 30-40 minutes. Remove from the oven and let them cool to the touch. When the squash is cool enough to handle, carefully scoop out the flesh, not getting too close to the skin to keep the squash shell intact. |
| 5. | Reduce oven to 400 degrees and line Sheet pan with parchment paper or foil. |
| 6. | Toss cubed butternut squash with 2-3 tbs of olive oil and season with salt and pepper. Spread into an even layer on baking sheet and bake for 25-30 minutes, until fork tender and lightly golden. |
| 7. | While squash is roasting, add quinoa, water, and 1/4 tsp salt to a saucepan on the stove. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, stirring every 5 minutes or so, until cooked and liquid has been absorbed. |
| 8. | Prepare dressing by adding all ingredients to a bowl; whisk to combine. |
| 9. | To assemble, combine roasted butternut squash, cooked quinoa, cranberries, parsley, red onion, and pumpkin seeds in a large bowl. Add dressing as desired and toss to coat. |
| 10. | Add arugula, toss in just before serving so it doesn’t wilt. |
| 11. | Scoop quinoa mixture into roasted butternut squash shells and top with crumbled goat cheese. Serve warm and enjoy! |
