Quinoa with butternut squash, cranberries & pistachios (quinoa “stuffing”)

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INGREDIENTS:

• 1 butternut squash, peeled, seeded, and cubed
• 1 red onion, peeled and diced
• 3-5 cloves garlic, with peel still on
• 1 Tbsp. vegetable or canola oil (or any high-heat oil)
• salt and pepper
• 1 1/2 cups quinoa, rinsed
• 3 cups chicken broth, vegetable broth, or water
• zest of one orange
• 2 cups roughly-chopped fresh spinach
• 2/3 cup dried cranberries
• 1/2 cup shelled pistachios

DIRECTIONS:

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.

• In a large mixing bowl, toss butternut squash, onion, and garlic cloves (with peel still on) until they are evenly coated with oil.
• Spread then out in an even layer on the prepared baking sheet.
• Season generously with salt and pepper.
• Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown.
• Remove and set aside.
• Discard the garlic peels.
• Meanwhile, stir together quinoa, broth (or water), and orange zest, and cook according to package instructions. When cooked, set aside.
• Add the cooked veggies, quinoa, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine.
• Season with additional salt and pepper if need be.
• Serve warm.

Recipe by: GIMME SOME OVEN