Best with Organic Cooked Beets

Roasted Butternut Squash & Beet Quinoa Stuffing

Prep Time: 15 min // Cook Time: 40 min Servings: 4-6

What to do

  1. Preheat the oven to 400 degrees F. Spread the chopped butternut squash over a baking sheet. Drizzle with 1 to 2 tablespoons olive oil and sprinkle with sea salt. Use your hands to toss everything together until the squash is well-coated with oil. Roast for 30 to 40 minutes, or until golden-brown and soft. 10 minutes before pulling the squash out of the oven, add the chopped beets to heat through.
  2. Cook the quinoa according to package instructions while the butternut squash is roasting.
  3. Add the dressing ingredients to a blender and blend until well combined (or whisk together in a bowl).
  4. Transfer the cooked quinoa, butternut squash, beets, pecans, and dried cranberries to a serving bowl. Pour in the citrus dressing and toss until everything is well combined. Taste the stuffing for flavor and add more sea salt to taste.

What you’ll Need

2 cups uncooked quinoa

1 small butternut squash, peeled and chopped, about 4 cups

1 (8.8-ounce) package Love Beets Cooked Beets, chopped

½ cup pecans

½ cup dried cranberries

Citrus Dressing:

¼ cup olive oil

2 tablespoons lemon juice

1 teaspoon pure maple syrup

½ teaspoon ground cinnamon

1 clove garlic, minced

¼ teaspoon sea salt, to taste