Roasted Butternut Squash Quinoa With Pumpkin Seeds
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
64
Spice
59
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (melted)1 tsp
Dried Thyme1 tsp
Rubbed Sage1 tsp
Light Brown Sugar1 tbsp
Olive Oil1.5 cups
Quinoa (rinsed and drained)3 cups
Chicken Broth (swanson®)1 cup
Raw Pumpkin SeedsDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly oil a 9x13-inch baking dish
3
Mix the warm melted butter, thyme, sage, and sugar together in a small bowl
4
Place cubed butternut squash in prepared baking dish
5
Drizzle with seasoned butter
6
Roast uncovered in preheated oven until tender, about 20 minutes
7
Heat oil in a skillet over medium heat
8
Toast quinoa in oil until light brown, about 5 minutes
9
Add Swanson(R) Chicken Broth to quinoa and bring to a boil
10
Cover and turn heat to low
11
Cook for 10 minutes without disturbing
12
Remove from heat and let sit covered until broth is absorbed, about 3 minutes
13
Stir the quinoa and pumpkin seeds into the roasted squash