Quinoa With Roasted Butternut Squash

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 (2 lb) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
• 5 tablespoons extra-virgin olive oil
• 2 teaspoons fresh thyme leaves, roughly chopped
• kosher salt & freshly ground black pepper
• 1/4 cup shelled pistachios
• 1 1/2 cups quinoa
• 4 cups vegetable broth or 4 cups water
• 1/4 cup dried cranberries
• 1 tablespoon wine vinegar
• 3 ounces baby spinach

Recipe

• 1 position an oven rack in the center of the oven and preheat to 400 degrees f. line a rimmed baking sheet with foil and set aside.
• 2 place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. mix until the squash is well coated. transfer to the prepared baking sheet and spread squash out into a single layer. roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• 3 meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. bring the broth or water to a boil and stir in the quinoa. simmer, uncovered, until a small spiral becomes visible in each grain, about 9 minutes. drain the quinoa and transfer it to a medium bowl. add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• 4 place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. add the quinoa mixture and toss again. serve warm or at room temperature.