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Butternut Squash with Rainbow Quinoa

Martha
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

1/2 tsp

Savory or poultry seasoning

1

peeled, and cut into thin 4 inch thin bite sized pieces 1 pound butternut squash

1/2 cup

Cranberries, fresh or frozen

2 tsp

Garlic

1/2 cup

Onion

2 tbsp

Parsley, fresh

1/4 cup

Raisins

1 tsp

Sage, dry

2 cups

Vegetable stock

1 cup

Rainbow quinoa

1/2 tsp

Black pepper

1 1/2 tsp

Kosher salt

3 tbsp

Olive oil

1/4 cup

Walnut pieces