Butternut Squash, Arugula and Goat Cheese Quinoa

Preheat oven to 450F.

6 min

Spray a cookie sheet with nonstick spray.

6 min

Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.

6 min

Spread in one layer on cookie sheet.

6 min

Roast butternut squash for 20-25 minutes, until fork tender.

6 min

While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.

6 min

In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.

6 min

Serve immediately, garnished with toasted nuts, if desired.

6 min