Summary

Butternut Squash, Arugulan and Goat Cheese Quinoan is a main course that serves 4. For $2.51 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 24g of fat, and a total of 492 calories. 3 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up olive oil, salt and pepper, quinoa, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns an outstanding spoonacular score of 95%. Similar recipes include Butternut Squash, Arugulan and Goat Cheese Quinoa, 5-Ingredient Butternut Squash, Arugulan and Goat Cheese Pasta, and Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine.

Instructions

Preheat oven to 450F. 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.

Ingredients

• 1 olive oil, divided
• 2 whole butternut squash, peeled and cut into ½ inch cubes (about 3 cups chopped)
• 3 quinoa
• 4 water or chicken stock
• 5 arugula (about 4 big handfuls)
• 6 balsamic vinegar
• 7 goat cheese
• 8 Salt and pepper
• 9 walnuts or pecans, toasted (optional for garnish)

Directions

• 1 Preheat oven to 450F.
• 2 Spray a cookie sheet with nonstick spray.
• 3 Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.
• 4 Spread in one layer on cookie sheet.
• 5 Roast butternut squash for 20-25 minutes, until fork tender.
• 6 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.
• 7 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.
• 8 Serve immediately, garnished with toasted nuts, if desired.