Butternut Squash, Arugula and Goat Cheese Quinoa

Photo: Bull City Food

Ingredients

2 tablespoons olive oil, divided

1 whole butternut squash, peeled and cut into ½ inch cubes (about 3 cups chopped)

1 cup quinoa

2 cups water or chicken stock

5 cups arugula (about 4 big handfuls)

2 tablespoons balsamic vinegar

2 ounces goat cheese

Salt and pepper

1/2 cup walnuts or pecans, toasted (optional for garnish)

Preparation

Preheat oven to 450˚F.

Spray a cookie sheet with nonstick spray.

Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper. Spread in one layer on cookie sheet.

Roast butternut squash for 20-25 minutes, until fork tender.

While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.

In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.

Serve immediately, garnished with toasted nuts, if desired.