Name: Winter Squash Quinoa in a Pumpkin
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cups quinoa; 1 butternut squash (cut in small chunks); 1 teaspoonsalt; 1 teaspoon pepper; 2 tablespoon olive oil; 1/4 cup dried cranberries; 1/4 cup chopped scallions; 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon of agave nectar; Juice from half lemon; 3 tablespoons olive oil

Winter Squash Quinoa in a Pumpkin

Quinoa is a satisfying vegetarian grain that can be served either as a main or side dish. In this recipe for Winter Squash Quinoa in a Pumpkin, the hearty butternut squash paired with dried cranberries offers a delicious and healthy mix for the cold weather.

Pumpkin Prep Note: This recipe calls for a roasted pumpkin vessel. For instructions on selecting the right kind of pumpkin (avoiding watery carving pumpkins!) and the best way to clean, season, and blind-bake it for filling, please refer to our guide: Mastering the Edible Vessel: How to Prep Your Pumpkin.

Winter Squash Quinoa in a Pumpkin

Prep Time 15

Cook Time 45

Total Time 1

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Servings

Ingredients

2 cups quinoa
1 butternut squash cut in small chunks
1 teaspoonsalt
1 teaspoon pepper
2 tablespoon olive oil
1/4 cup dried cranberries
1/4 cup chopped scallions
1 teaspoon salt
1 teaspoon pepper
1 tablespoon of agave nectar
Juice from half lemon
3 tablespoons olive oil

Instructions

1) Boil the quinoa according to the package directions and set aside.
2) Preheat oven to 400°F. Toss the butternut squash with olive oil, 1 teaspoon each of salt and pepper and roast for 30 to 35 minutes.
3) In a large bowl, mix together the quinoa, squash, cranberries, scallions and toss with the dressing.