Butternut Squash & Pomegranate Quinoa
A delicious, seasonal quinoa dish with the tang and crunch of pomegranate seeds and subtle sweetness of butternut squash.
Author: Brianne @ Cupcakes & Kale Chips, adapted from Farro Salad with Pomegranate, Goat Cheese and Walnuts from Carrie’s Experimental Kitchen
Recipe type: Side Dish, Dinner
For the butternut squash:
  • 2 c butternut squash, in approx. ½ in. cubes
  • 1 T olive oil
  • ½ t kosher salt
  • freshly ground black pepper
For the quinoa:
  • 1 c uncooked quinoa
  • 2 c vegetable stock/broth
  • 1 Pomegranate, seeds only
  • 2 T balsamic vinegar
  • 1 T olive oil
  • 2 t chopped fresh sage
  • kosher salt and freshly ground black pepper, to taste
  • Optional: ¼ to ½ c crumbled goat cheese
For the butternut squash:
  1. Preheat oven to 400°F. Spray a baking sheet with olive oil or cooking spray.
  2. Toss the squash with the olive oil and salt, and spread in a single layer on the baking sheet.
  3. Roast for about 20 minutes, or until tender, tossing after 10 minutes.
For the quinoa:
  1. While the squash is roasting, prepare the quinoa according to the package directions, substituting stock/broth for water
  2. In a bowl, combine the squash, quinoa, and remaining ingredients.
  3. If desired, serve with goat cheese sprinkled on top.