Ingredients
1butternut squash,peeled, seeded, and cubed
1red onion,peeled and diced
5garlic cloves,with peel still on
1tbspvegetable oil,or canola, or any high-heat oil
salt and pepper
1½cupsquinoa,rinsed
3cupschicken broth,vegetable broth, or water
orange zest,of 1 orange
2cupsfresh spinach,roughly chopped
⅔cupdried cranberries
½cuppistachios,shelled
Preparation
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
In a large mixing bowl, toss butternut squash, onion, and garlic cloves until they are evenly coated with oil. Spread then out in an even layer on the prepared baking sheet.
Season generously with salt and pepper. Roast for 30 minutes or until soft and cooked and the edges begin to slightly brown.
Remove and set aside. Discard the garlic peels.
Meanwhile, stir together quinoa, broth (or water), and orange zest, and cook according to package instructions. When cooked, set aside.
Add the cooked veggies, quinoa, spinach, cranberries, and pistachios to a large mixing bowl, and gently toss to combine.
Season with additional salt and pepper if need be. Serve warm.
