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Butternut Squash, Arugulan and Goat Cheese Quinoan is a main course that serves 4. For $2.51 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 24g of fat, and a total of...Read More
Preheat oven to 450F.
Spray a cookie sheet with nonstick spray.
Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.
Spread in one layer on cookie sheet.
Roast butternut squash for 20-25 minutes, until fork tender.
While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.
In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.
Serve immediately, garnished with toasted nuts, if desired.
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