What to do
- Preheat the oven to 400 degrees F. Spread the chopped butternut squash over a baking sheet. Drizzle with 1 to 2 tablespoons olive oil and sprinkle with sea salt. Use your hands to toss everything together until the squash is well-coated with oil. Roast for 30 to 40 minutes, or until golden-brown and soft. 10 minutes before pulling the squash out of the oven, add the chopped beets to heat through.
- Cook the quinoa according to package instructions while the butternut squash is roasting.
- Add the dressing ingredients to a blender and blend until well combined (or whisk together in a bowl).
- Transfer the cooked quinoa, butternut squash, beets, pecans, and dried cranberries to a serving bowl. Pour in the citrus dressing and toss until everything is well combined. Taste the stuffing for flavor and add more sea salt to taste.
What you’ll Need
2 cups uncooked quinoa
1 small butternut squash, peeled and chopped, about 4 cups
1 (8.8-ounce) package Love Beets Cooked Beets, chopped
½ cup pecans
½ cup dried cranberries
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon pure maple syrup
½ teaspoon ground cinnamon
1 clove garlic, minced
¼ teaspoon sea salt, to taste