Ingredients

  • 2 tablespoons olive oil, divided
  • 1 whole butternut squash, peeled and cut into ½ inch cubes (about 3 cups chopped)
  • 1 cup quinoa
  • 2 cups water or chicken stock
  • 5 cups arugula (about 4 big handfuls)
  • 2 tablespoons balsamic vinegar
  • 2 ounces goat cheese
  • Salt and pepper
  • 1/2 cup walnuts or pecans, toasted (optional for garnish)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 450F.
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Step 2

  • Spray a cookie sheet with nonstick spray.
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Step 3

  • Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.
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Step 4

  • Spread in one layer on cookie sheet.
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Step 5

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

Step 6

  • 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.
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  • Length: 15 minutes

Step 7

  • 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.
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Step 8

  • Serve immediately, garnished with toasted nuts, if desired.
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