Butternut Squash, Arugula And Goat Cheese Quinoa

Name: Butternut Squash, Arugula And Goat Cheese Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil divided; 1 whole butternut squash peeled and cut into 1/2 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; pepper; 1/2 cup walnuts or pecans, toasted, optional for garnish

Servings: persons

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.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil divided, 1 whole butternut squash peeled and cut into 1/2 inch cubes, about 3 cups chopped, 1 cup quinoa, 2 cups water or chicken stock, and more.

Yes, Butternut Squash, Arugula And Goat Cheese Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!