- 3 tablespoons unsalted butter, melted
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon light brown sugar
- 1 1/2 cups 1-inch cubes peeled, seeded butternut squash
- 1 tablespoon olive oil
- 1 1/2 cups quinoa, rinsed and drained
- 3 cups Swanson® Chicken Broth
- 1/2 cup raw pumpkin seeds
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
- Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
- Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson(R) 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.
- Stir the quinoa and pumpkin seeds into the roasted squash.
04/08/2018
recipepes.com
Roasted Butternut Squash Quinoa with Pumpkin Seeds, recipe
PT15M
PT1H
5
455 calories
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