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Spicy Roasted Butternut Squash with Quinoa & Cranberries
This Spicy Roasted Butternut Squash with Quinoa & Cranberries recipe can be enjoyed as a warm, vegan fall salad or a tasty, gluten free side dish.
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
0 minutes minutes
Total Time 1 hour hour
Servings 4
Calories 347kcal
Heat oven to 400 and line a baking sheet with parchment paper
Toss diced squash, shallots and garlic with olive oil, chili flakes, sea salt & pepper
Spread evenly onto baking sheet and roast for 40 minutes, stirring at the halfway point
Meanwhile cook quinoa according to package directions
Stir cooked quinoa together with the roasted squash and top with dried cranberries
Calories: 347kcal | Carbohydrates: 60g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 997mg | Fiber: 8g | Sugar: 11g | Vitamin A: 20235IU | Vitamin C: 42mg | Calcium: 126mg | Iron: 4mg