Prep Time: 35 minutes Serves: 4 Preheat oven to 350°F
1 Tbsp Olive oil 2 cups butternut squash (acorn & pumpkin are also great or try a combination) 1 small red onion, diced 2 -4 cloves garlic 2 fresh sage leaves 1 cup Quinoa 1 cup water 1 green pepper, diced 1 cup feta cheese, crumbled (substitute goat cheese) 2 green onions 1/2 cup dried cranberries or cherries 1/4 cup pumpkin seeds
Vinaigrette 1/4 cup red wine vinegar (substitute white wine vinegar) 1 Tbsp dijon mustard 1 tsp honey 1/3 cup olive oil S & P to taste
Instructions Place a rimmed baking sheet with the olive oil in the oven as it preheats. Dice butternut squash in approximately 1 inch cubes. When the oven is preheated add the squash, sage, garlic and onion to the pan and toss to coat. Roast until fork tender, about 20 minutes. Remove from oven and allow to cool.
While the vegetables and sage are cooking prepare the quinoa. Rinse the quinoa under running water. Bring a pot of water to a boil, add the quinoa and cook for approximately 15-20 minutes, until cooked through. It should be the consistency of cooked rice. Drain and rinse the quinoa, return it to the hot pot. With the lid off let it dry out for about 5 minutes.
In a mason jar combine the vinegar, mustard and honey. Gradually whisk the olive oil until combined. Smash the roasted garlic and chop the sage leaves into the garlic until it is a paste like consistency. In a large bowl toss the quinoa with the squash, onion, garlic, green pepper and feta cheese. Toss in cranberries. Add the vinaigrette and toss to coat. Garnish with green onions sliced on the diagonal and pumpkin seeds.