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Quinoa Butternut Squash

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SERVING SIZE: 12

Ingredients

3 cups Furmano's Fully Cooked Quinoa
3 cups Diced Butternut Squash
1/2 cup Diced Red Onions
1/4 cup Olive Oil
1/2 teaspoon Minced Garlic
1/4 teaspoon Fresh Thyme
2 cups IQF Chopped Kale
1 1/2 teaspoons Salt
As Needed Black Pepper
1/4 cup Dried Cranberries
1/4 cup Chopped Pecans

Preparation

Preheat oven to 400°
Toss Butternut Squash and Red Onion with half the Olive Oil. Place in oven and roast for 35 minutes
While Squash is roasting, mix together Quinoa, remaining Olive Oil, Garlic, Thyme, Kale, Salt, Black Pepper, Craisins, and Pecans. Mix thoroughly
When Squash is finished roasting, mix into the Quinoa
Place mixed product in an ovenable pan and roast until an internal temperature of 165° is reached or serve cold

In This Recipe

Fully Cooked Quinoa - 24 oz.

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Fully Cooked Quinoa - 96 oz.

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Ancient Grains

& Lentils

Fully cooked in shelf stable,
ready-to-use pouches.

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Quinoa Butternut Squash

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Serves

12 servings

Ingredients

3 cups Furmano's Fully Cooked Quinoa
3 cups Diced Butternut Squash
1/2 cup Diced Red Onions
1/4 cup Olive Oil
1/2 teaspoon Minced Garlic
1/4 teaspoon Fresh Thyme
2 cups IQF Chopped Kale
1 1/2 teaspoons Salt
As Needed Black Pepper
1/4 cup Dried Cranberries
1/4 cup Chopped Pecans

Preparation

Preheat oven to 400°
Toss Butternut Squash and Red Onion with half the Olive Oil. Place in oven and roast for 35 minutes
While Squash is roasting, mix together Quinoa, remaining Olive Oil, Garlic, Thyme, Kale, Salt, Black Pepper, Craisins, and Pecans. Mix thoroughly
When Squash is finished roasting, mix into the Quinoa
Place mixed product in an ovenable pan and roast until an internal temperature of 165° is reached or serve cold

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