Roasted Butternut Squash, Quinoa and Arugula

What You Need:

  • 2 cups ¼” cubed butternut Squash
  • 2 teaspoon olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 tablespoon honey
  • ¼ cup diced scallions
  • 1 cup cooked quinoa
  • ¼ cup pecan pieces
  • 2-3 cups arugula
  • ⅓ cup crumbled feta

    How to Make It:

Preheat oven to 425˚. Toss butternut squash with olive oil, black pepper, and sea salt. Spread into a single layer in a roasting pan or on a baking tray. Bake until butternut squash is tender and lightly browning, 30-35 minutes. Remove from oven and toss butternut squash with honey and scallions until butternut squash is coated. Add in quinoa and pecans and stir. In a large bowl, combine arugula with butternut squash mixture and feta. Drizzle with olive oil and toss everything together.

Recipe courtesy of: Naturally Ella

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