Butternut Squash, Arugula and Goat Cheese Quinoa

You can never have too many main course recipes, so give Butternut Squash, Arugulan and Goat Cheese Quinoan a try. One portion of this dish contains about 16g of protein, 24g of fat, and a total of 492 calories. For $2.51 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have balsamic vinegar, butternut squash, walnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. 3 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 95%, this dish is outstanding. Butternut Squash, Arugulan and Goat Cheese Quinoa, 5-Ingredient Butternut Squash, Arugulan and Goat Cheese Pasta, and Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 450F. Spray a cookie sheet with nonstick spray. Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper. Spread in one layer on cookie sheet. Roast butternut squash for 20-25 minutes, until fork tender. While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed. In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula. Serve immediately, garnished with toasted nuts, if desired.

 

Step by step:

1. Preheat oven to 450F.

2. Spray a cookie sheet with nonstick spray.

3. Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.

4. Spread in one layer on cookie sheet.

5. Roast butternut squash for 20-25 minutes, until fork tender.

6. While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.

7. In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.

8. Serve immediately, garnished with toasted nuts, if desired.

Nutrition Information:

covered percent of daily need