You are here: Home » Recipes » Quinoa with Roasted Butternut Squash and Cranberries Quinoa with Roasted Butternut Squash and Cranberries Recipe by Our Cookbook Collection Yield 6 servings This is a simple grain and vegetable recipe can be made regardless of your skill level in the kitchen. PrintEmail I love all the colors and the slight bite that the vinegar gives the dish. For a special touch when I'm having this as a main course, I like to top it with goat cheese. Any soft cheese would work! Make it quick: If you are short on time you can buy frozen diced butternut squash that can be cooked in a fraction of the time it takes to cook fresh squash. Start with cooked quinoa and you can have this dish together in no time. Ingredients 12 ounces butternut squash, diced1 red onion, diced1 tablespoon chopped fresh sage1 tablespoon chopped fresh thyme3 tablespoons olive oil, divided2 cups cooked quinoa1 1/2 tablespoons balsamic vinegar4 cloves garlic1/2 cup dried cranberries1/2 cup chopped pecans Instructions Preheat the oven to 375 degrees. Toss squash, onion, sage and thyme with 2 T olive oil. Season to taste with salt and pepper. Roast for 45 minutes. Warm cooked quinoa and combine with cranberries and pecans. Toss balsamic vinegar, 1 T olive oil and garlic in a small bowl. Combine squash and quinoa mixture and toss with dressing. Reprinted with permission from Wendy Polisi’s The Quintessential Quinoa Cookbook (Skyhorse Publishing, 2012).