Roasted Butternut Squash Quinoa with Pumpkin Seeds recipe
All Recipes Trusted Brands: Recipes and Tips Swanson®
Ingredients
- 3 tablespoons unsalted butter, melted 1 teaspoon dried thyme 1 teaspoon rubbed sage 1 teaspoon light brown sugar 1 ½ cups 1-inch cubes peeled, seeded butternut squash 1 tablespoon olive oil 1 ½ cups quinoa, rinsed and drained 3 cups Swanson® Chicken Broth ½ cup raw pumpkin seeds
Nutrition Info
- 314.1 caloriescarbohydrate: 34.9 gcholesterol: 17.8 mgfat: 16.2 gfiber: 4.3 gprotein: 9.8 gsaturatedFat: 5.3 gservingSize: -sodium: 486.8 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Roasted Butternut Squash Quinoa with Pumpkin Seeds
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
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.
Stir the quinoa and pumpkin seeds into the roasted squash.