Quinoa with Roasted Butternut Squash

(easily serves 10-12)

2 C quinoa

5-6 bay leaves

2 cinnamon sticks

1 t salt

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 1 large butternut squash, peeled and cubed

2 T olive oil

S & P

Dried thyme

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Perfect just like this.

 ½ C golden raisins

½ C pine nuts, lightly toasted

1 bunch green onions, thinly sliced

2 Pink Lady apples, diced

½ C pomegranate seeds

2 C baby kale

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For quinoa: Combine quinoa with 4 C of filtered water, 5-6 bay leaves, two cinnamon sticks and 1 t salt in a large sauce pan. Bring to a boil. Reduce heat and cover simmering for about 15 minutes until liquid is absorbed. Pour quinoa onto a cooking sheet for cooling.

For butternut squash: Place squash into a mixing bowl and toss with olive oil. Spread onto a cookie sheet or two. Don’t crowd. Lightly sprinkle with salt, cracked pepper and dried thyme. Place into a preheated 425 degree oven. Bake for 15 minutes. Remove from oven and flip squash for even browning. Place back into oven for an additional 15 minutes. Squash should be golden. Remember…brown = flavor.

Once squash has cooled, place it and all remaining ingredients into a large bowl and toss with orange herb vinaigrette just prior to serving. Adjust seasoning with salt and cracked pepper. This recipe is a great side for Thanksgiving or Christmas.

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