Name: Roasted Butternut Squash Quinoa with Pumpkin Seeds
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Unsalted butter, melted - 3 tablespoons; Dried thyme - 1 teaspoon; Rubbed sage - 1 teaspoon; Light brown sugar - 1 teaspoon; 1-inch cubes peeled, seeded butternut squash - 1 ½ cups; Olive oil - 1 tablespoon; Quinoa, rinsed and drained - 1 ½ cups; Swanson® Chicken Broth - 3 cups; Raw pumpkin seeds - ½ cup

Roasted Butternut Squash Quinoa with Pumpkin Seeds

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash Quinoa with Pumpkin Seeds

1. Unsalted butter, melted - 3 tablespoons

2. Dried thyme - 1 teaspoon

3. Rubbed sage - 1 teaspoon

4. Light brown sugar - 1 teaspoon

5. 1-inch cubes peeled, seeded butternut squash - 1 ½ cups

6. Olive oil - 1 tablespoon

7. Quinoa, rinsed and drained - 1 ½ cups

8. Swanson® Chicken Broth - 3 cups

9. Raw pumpkin seeds - ½ cup

How to cook deliciously - Roasted Butternut Squash Quinoa with Pumpkin Seeds

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.

2. Stage

Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.

3. Stage

Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.

4. Stage

Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® 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.

5. Stage

Stir the quinoa and pumpkin seeds into the roasted squash.