Vegetarian

Roasted Butternut Squash Medley and Quinoa is for Side Dish.

Roasted Butternut Squash Medley and Quinoa takes 30 minutes to prepare.

Roasted Butternut Squash Medley and Quinoa takes 60 minutes to cook.

Roasted Butternut Squash Medley and Quinoa makes 6 servings.

The ingredients for Roasted Butternut Squash Medley and Quinoa are:

15 oz. Butternut Squash, cubed
2 c. Cauliflower, broken into medium chunks
1 lg. Onion, chopped into medium chunks
3 T. Olive Oil
1 T. Balsamic Vinegar
1/2 tsp. salt
Black Pepper to taste
2-3 garlic cloves, minced
Red Pepper Flakes (optional)
1 c. Quinoa, dry
1 3/4 c. vegetable or chicken broth
1 tsp. cumin

Here is how you make Roasted Butternut Squash Medley and Quinoa:

1. Combine chopped vegetables in a large bowl.2. Prepare marinade by whisking together olive oil, vinegar, salt, pepper, garlic & optional red pepper flakes.3. Pour and distribute marinade over vegetables and allow to set for at least 30 minutes.4. Spray baking pan with a bit of non-stick spray. Spread vegetables out in a single layer and bake for 1 hour @ 400 degrees.5. On the stovetop, bring broth to a boil, add cumin & quinoa. Reduce to a simmer. Cover & allow to simmer for 15 minutes.6. Fold roasted veggies into quinoa mixture and distribute evenly.Number of Servings: 6Recipe submitted by SparkPeople user TLCHEEK.

The nutritional information for Roasted Butternut Squash Medley and Quinoa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 225.9

• Total Fat: 10.1 g
• Cholesterol: 0.0 mg
• Sodium: 290.1 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 6.8 g
• Protein: 8.4 g

The dietary needs meet for Roasted Butternut Squash Medley and Quinoa is Vegetarian