Whenever I see butternut squash at the supermarket, I buy one. It’s amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don’t get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois,
Ingredients
- 2 cups quinoa, rinsed
- 3 teaspoons ground cumin
- 3 cups water
- 2 tablespoons butter
- 3-1/2 cups cubed peeled butternut squash (about 1/2 medium)
- 1 teaspoon sea salt
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon coarsely ground pepper
- 1/2 cup crumbled feta cheese
- Toasted pine nuts, optional
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 cup: 314 calories, 9g fat (4g saturated fat), 15mg cholesterol, 449mg sodium, 49g carbohydrate (2g sugars, 7g fiber), 11g protein.
