Butternut Squash, Arugula and Goat

A Delicious Butternut Squash, Arugula and Goat Cheese Quinoa Easy Recipe

This is a tasty Butternut Squash, Arugula and Goat Cheese Quinoa recipe that includes Butternut,Squash. On this page you’ll find the ingredients for this cusine recipe and cooking instructions. This recipe serves 4 persons (4 side dish servings).

Let’s start cooking!

Ingredients:

• 2 tablespoons of olive oil, divided
• 1 whole butternut squash, peeled and cut into ½ inch cubes (about 3 cups chopped)
• 1 cup of quinoa
• 2 cups water or chicken stock
• 5 cups arugula (about 4 big handfuls)
• 2 tablespoons of balsamic vinegar
• 2 ounces goat cheese
• Salt and pepper
• 1/2 cup of walnuts or pecans, toasted (optional for garnish)

Instructions:

1. Preheat oven to 450˚F.
2. Spray a cookie sheet with nonstick spray.
3. Toss butternut squash with about 1 tablespoon of olive oil (possibly less, just enough to coat) and season with salt and pepper. Spread in one layer on cookie sheet.
4. Roast butternut squash for 20-25 minutes, until fork tender.
5. While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 teaspoon of salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.
6. In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tablespoon of olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.
7. Serve immediately, garnished with toasted nuts, if desired.

SERVES/YIELD: 4 side dish servings