This tasty recipe is courtesy of Mary Williams, RD, LDN, CDE, a registered dietitian and certified diabetes educator at Christiana Care. Enjoy!
Easy Harvest Butternut Squash with Quinoa
- 12 ounces butternut squash
- 1 red onion, diced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 cups cooked quinoa
- 1½ tablespoons balsamic vinegar
- 4 cloves chopped garlic
- ½ cup dried cranberries or dried cherries
- ½ cup chopped pecans
- Optional: goat cheese or soft cheese of your choice
Preheat the oven to 375 degrees Fahrenheit. Toss squash, onion, sage and thyme with 2 tablespoons of olive oil. Season squash to taste with salt and pepper. Roast for 45 minutes. (Tip: To save time, buy pre-cut squash or frozen diced butternut squash.)
Warm cooked quinoa and combine with cranberries (or cherries) and pecans.
Toss balsamic vinegar, 1 tablespoon of olive oil and garlic in a small bowl. Combine quinoa and squash mixture, and toss with dressing. (Optional: Top with goat cheese or any soft cheese.)
Each serving provides: 255 calories, 15 grams total fat, 2 grams saturated fat, 0 milligrams cholesterol, 8 milligrams sodium, 4 grams fiber, 4 grams protein, 29 grams carbohydrates, 313 milligrams potassium.