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