Quinoa with Roasted Butternut Squash and Cranberries

  • Yield: 6 servings

I love all the colors and the slight bite that the vinegar gives the dish. For a special touch when I'm having this as a main course, I like to top it with goat cheese. Any soft cheese would work! Make it quick: If you are short on time you can buy frozen diced butternut squash that can be cooked in a fraction of the time it takes to cook fresh squash. Start with cooked quinoa and you can have this dish together in no time.


12ounces butternut squash, diced
1 red onion, diced
1tablespoon chopped fresh sage
1tablespoon chopped fresh thyme
3tablespoons olive oil, divided
2cups cooked quinoa
1 1/2tablespoons balsamic vinegar
4cloves garlic
1/2cup dried cranberries
1/2cup chopped pecans


  1. Preheat the oven to 375 degrees. Toss squash, onion, sage and thyme with 2 T olive oil. Season to taste with salt and pepper. Roast for 45 minutes.
  2. Warm cooked quinoa and combine with cranberries and pecans.
  3. Toss balsamic vinegar, 1 T olive oil and garlic in a small bowl. Combine squash and quinoa mixture and toss with dressing.

Reprinted with permission from Wendy Polisi’s The Quintessential Quinoa Cookbook (Skyhorse Publishing, 2012).

Nutritional Info *per serving

  • Calories 230
  • Fat 15g
  • Saturated Fat 2g
  • Cholesterol 0g
  • Sodium 5mg
  • Carbohydrate 23g
  • Fiber 4g
  • Sugars 3g
  • Protein 4g