Autumn Squash Quinoa

Adapted from
By / Photography By Aaron Snow | October 30, 2015


Slice squash in half and drizzle with olive oil, salt and pepper. Roast squash at 350° for 30 minutes until tender. Cool and dice into large cubes. Prepare quinoa according to package and fluff with fork. Place 2-3 tsp of olive oil in a skillet over medium heat. Place shallots and garlic in the skillet and cook for a few minutes until lightly browned. Add apple chunks and cook until softened. Combine cranberries with skillet mixture and remove from heat. Stir and combine with quinoa and squash. Mix in chopped parsley and add salt and pepper to taste. If mixture is too dry, add small amounts of olive oil. Makes 6-8 servings.


  • 2 cups of peeled and diced butternut squash
  • 3 teaspoon olive oil, divided
  • Salt and pepper
  • 1 cup uncooked quinoa
  • ¼ cup dried cranberries
  • ¼ cup chopped nuts (try pecans, walnuts, or pine nuts)
  • 2 small shallots, peeled and diced
  • 2 cloves of garlic, minced
  • 1 large apple, diced (I like using a Pink Lady or Granny Smith variety)
  • ¼ cup chopped parsley, fresh
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