Roasted Butternut Squash Quinoa With Pumpkin Seeds

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.

2. 2

   Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.

3. 3

   Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.

4. 4

   Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson(R) Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.

5. 5

   Stir the quinoa and pumpkin seeds into the roasted squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.