Ginger Roasted Butternut Squash & Quinoa Salad

1. 1

   Preheat oven to 400. Peel squash, remove seeds and cut into even chunks approximately 1 inch wide.

2. 2

   Combine with ginger, cili, garlic, olive oil, maple syrup, and cilantro and season well with salt and pepper. Combine well before turning out onto a large oven trap. Bake for 25 - 30 minutes, turning once or twice or until squash is golden and soft. Remove from oven and cool slightly.

3. 3

   Prepare quinoa according to package directions, using vegetable broth rather than water. Cool slightly.

4. 4

   Combine quinoa, pumpkin mixture and mint in a large bowl. Squeeze over the lime and toss. Season with additional salt and pepper if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.