Roasted Butternut Squash Quinoa with Pumpkin Seeds
Ingredients34 m servings 314 cals
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- 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(R) 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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Per Serving: 314 calories; 16.2 g fat; 34.9 g carbohydrates; 9.8 g protein; 18 mg cholesterol; 487 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 to...
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 roas...
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....