Roasted Butternut Squash Quinoa with Pumpkin Seeds
Description
Roasted butternut squash is tossed with cooked quinoa and pumpkin seeds for a flavorful, multi-textured seasonal side dish.
Ingredients
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3 tablespoons unsalted butter, melted
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1 teaspoon dried thyme
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1 teaspoon rubbed sage
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1 teaspoon light brown sugar
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1 1/2 cups 1-inch cubes peeled, seeded butternut squash
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1 tablespoon olive oil
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1 1/2 cups quinoa, rinsed and drained
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3 cups Swanson® Chicken Broth
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1/2 cup raw pumpkin seeds
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2
Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
3
Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
4
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.
5
Stir the quinoa and pumpkin seeds into the roasted squash.