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1
Heat oven to 400 F.
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2
In a small sauce pan, bring apple juice to a simmer.
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3
Add dried cranberries or cherries.
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4
Remove from heat and allow fruit to hydrate while preparing remaining ingredients.
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5
Toss the butternut squash with the olive oil and season with salt and pepper.
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6
Spread squash on a baking sheet and roast for 15 minutes, stirring once.
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7
After 15 minutes, add chopped apples to the baking sheet, roast an additional 15 minutes.
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8
Remove from the oven and allow to cool on the baking sheet.
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9
Reduce oven temperature to 350 F.
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10
While squash roasts, prepare quinoa.
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11
Heat butter in a saucepan over medium heat; add onions and celery, saute 3 minutes.
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12
Add garlic, salt, pepper, and all dried herbs; saute 2 minutes more.
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13
Add broth and bring to a boil; add quinoa and return to a boil.
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14
Reduce heat, cover, and simmer until quinoa is tender, about 20 minutes.
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15
Add dried cranberries and any unabsorbed juice.
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16
If quinoa is soupy at this point, simmer, uncovered, until thickened (it should be similar in consistency to a thin oatmeal.)
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17
Add roasted squash and apples to the thickened quiona mixture.
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18
Spread in a buttered 9x9-inch baking dish.
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19
Bake at 350F for 30 minutes or until brown.
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20
Garnish with toasted pecans and fresh chopped parsley.
