Easy Harvest Butternut Squash with Quinoa Recipe

Behold, a meal that's chock-full of fiber *and* flavor.


This tasty recipe is courtesy of Mary Williams, RD, LDN, CDE, a registered dietitian and certified diabetes educator at Christiana Care. Enjoy!

Easy Harvest Butternut Squash with Quinoa

(Serves 6.)


  • 12 ounces butternut squash
  • 1 red onion, diced
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 2 cups cooked quinoa
  • 1½ tablespoons balsamic vinegar
  • 4 cloves chopped garlic
  • ½ cup dried cranberries or dried cherries
  • ½ cup chopped pecans
  • Optional: goat cheese or soft cheese of your choice


Preheat the oven to 375 degrees Fahrenheit. Toss squash, onion, sage and thyme with 2 tablespoons of olive oil. Season squash to taste with salt and pepper. Roast for 45 minutes. (Tip: To save time, buy pre-cut squash or frozen diced butternut squash.)

Warm cooked quinoa and combine with cranberries (or cherries) and pecans.

Toss balsamic vinegar, 1 tablespoon of olive oil and garlic in a small bowl. Combine quinoa and squash mixture, and toss with dressing. (Optional: Top with goat cheese or any soft cheese.)

Each serving provides: 255 calories, 15 grams total fat, 2 grams saturated fat, 0 milligrams cholesterol, 8 milligrams sodium, 4 grams fiber, 4 grams protein, 29 grams carbohydrates, 313 milligrams potassium.

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