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

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.