INGREDIENTS
2 cups
Butternut squash, roasted
1/2
Cranberries, dried
1/4 cup
Pumpkin puree
1/2 tsp
Thyme, dried
2 cups
Vegetable stock
1 tbsp
Maple syrup
1 cup
Quinoa
1/2 tsp
Pepper
1/2 tsp
Salt
1 tsp
Seasoned salt
1/4 cup
Apple cider vinegar
2 tbsp
Olive oil
1/3 cup
Pecans
1/3 cup
Pepitas