Butternut Squash, Arugula and Goat
Healthy Eating

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!


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


  1. Preheat oven to 450˚F.
  2. Spray a cookie sheet with nonstick spray.
  3. 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.
  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 tsp 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 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.
  7. Serve immediately, garnished with toasted nuts, if desired.

SERVES/YIELD: 4 side dish servings

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