Tired of the same old side dish for the holidays? Wow your family and friends with this simple yet unique side that is sure to please. The crunch from the pumpkin seeds, texture from the quinoa, and the earthiness from the roasted squash really sets this one apart.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.

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  • Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.

  • Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.

  • Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.

  • Stir the quinoa and pumpkin seeds into the roasted squash.

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Nutrition Facts

314.1 calories; 9.8 g protein; 34.9 g carbohydrates; 17.8 mg cholesterol; 486.8 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2015
This is my recipe and for the life of me I cannot figure out how the 29 minutes of cook time was arrived at during editing? Prep time is 5 minutes and cook time is 20 minutes which equals a total of 25 minutes start to finish. Step 4 can and should be done while the squash is roasting for 20 minutes. If you start the quinoa as soon as you stick the squash in the oven (my original instructions) then it all comes out done at the same time and you are ready to rock and roll. Read More
(5)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/19/2015
This is my recipe and for the life of me I cannot figure out how the 29 minutes of cook time was arrived at during editing? Prep time is 5 minutes and cook time is 20 minutes which equals a total of 25 minutes start to finish. Step 4 can and should be done while the squash is roasting for 20 minutes. If you start the quinoa as soon as you stick the squash in the oven (my original instructions) then it all comes out done at the same time and you are ready to rock and roll. Read More
(5)
Rating: 5 stars
12/19/2015
This is my recipe and for the life of me I cannot figure out how the 29 minutes of cook time was arrived at during editing? Prep time is 5 minutes and cook time is 20 minutes which equals a total of 25 minutes start to finish. Step 4 can and should be done while the squash is roasting for 20 minutes. If you start the quinoa as soon as you stick the squash in the oven (my original instructions) then it all comes out done at the same time and you are ready to rock and roll. Read More
(5)
Rating: 5 stars
08/10/2016
Loved this indeed! The texture of the quinoa squash and pumpkin seeds are exceptional; mixed with the subtle roasted flavor of the butter is just amazing. This was the perfect companion to roast chicken. A definite addition to your Thanksgiving table too.Thank you for the recipe. Read More
(1)
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Rating: 5 stars
08/22/2016
Very nice healthy recipe.I used Earth Balance in place of butter (lactose intolerant) i make my own broth so i used that.I had red quinoa which i use more then the plain. Easy to put together and very tasty.It has everything i enjoy to eat.It is a keeper and will make again. Thank you Soup Loving Nicole for the recipe. Read More
Rating: 4 stars
11/07/2016
Followed this recipe somewhat loosely...still turned out great! I had no chicken broth in the kitchen so I used an onion soup mix made a broth with that and used white sugar instead of brown. It was a bit salty thanks to the soup packet. I added a few slices of baked chicken breast to boost the protein content. I will definitely make this again and follow the recipe to the letter. Read More
Rating: 4 stars
10/23/2019
Made it tonight just as written and my daughter loved it. The rest of us found it was a bit bland. I added maybe a teaspoon (I eyeballed it) each of salt, garlic powder, and onion powder plus a little black pepper. Then it was delicious. Read More
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