This is my favorite recipe when throwing a weekend lunch with friends or family, especially in the fall, as it is "squash season". It is easy to prepare in advance and to combine last minute, and you can swap a few ingredients to change the flavours each time! The roasted butternut with spices like cinnamon will offer a delicious sweetness to your quinoa, and create a side dish that could well be eaten as main! your friends will be amazed at how tasty this vegetarian dish is!

Instructions

ROAST BUTTERNUT SQUASH & PECANS

Preheat oven on 400F.
Peel and cut butternut squash in small cubes.
In a bowl, mix together butternut squash, olive oil, cinnamon and garlic powders, and sea salt. Lay on a baking sheet and bake in oven for 20 min, until golden.
Coat the pecan nuts in the leftover oil from the bowl and add to the butternut baking tray for the last 5 roasting minutes.
As soon as the butternut is in the oven, cook the quinoa as per package instructions. Approx. 20min .
Meanwhile, slice Bell pepper, and reserve with arugula and pumpkin seeds.
When ready, place 1 cup quinoa in a bowl plate, add butternut and pecans, bell pepper, arugula , and gently stir to combine.
Add pumpkin seeds. Taste and adjust with detox dressing ingredients.
(option to garnish with pomegranate seeds:-)

Calories

551.52

Fat (grams)

35.48

Sat. Fat (grams)

3.95

Carbs (grams)

56.07

Fiber (grams)

15.49

Net carbs

40.58

Sugar (grams)

9.63

Protein (grams)

11.39

Sodium (milligrams)

33.30

Cholesterol (grams)

0.00

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

ROASTED SQUASH & PECAN QUINOA