• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 tablespoon olive oil
  • 1 cup coarsely chopped peeled butternut squash
  • 1/3 cup finely chopped onion
  • 1 finely chopped jalapeno pepper
  • 1 clove garlic, minced
  • 1 1/3 cup fat-free, less-sodium chicken broth
  • 1 cup uncooked quinoa
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoon thinly sliced green onions


  • Roast
  • Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients (squash through garlic); saute 4 minutes. Stir in broth, quinoa, and salt; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
  • Sprinkle the quinoa mixture with thinly sliced green onions.
  • Note: to prep squash: Take your squash and put it into a suitably-sized pot. Cover it with water, put the lid on the pot, and bring it to a boil (the steam trapped in the pot will cook whatever portion of the squash is above the surface). Simmer the squash for just a few minutes, until a wooden skewer or toothpick can penetrate the skin but *just* the skin; roughly 4-5 minutes. Allow the squash to cool. Then dice!

Categories: Side Dish 
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