Just in time for Thanksgiving….

Butternut Squash Quinoa

• 2 c. quinoa cooked in 2 chicken or veggie bullion as directed
• 1 onion, sliced thin
• 1/2 c. crumbled feta cheese
• 1-2 c. arugula
• 2-3 c. cubed and peeled butternut squash
• 2 T. seasoning of choice (Montreal, Two Brothers, Garlic Wine, etc)

1. Make quinoa as directed using 2 bullion cubes in the water when cooking it. 
2. Peel and cube 2 – 3 c. of butternut squash and place on a sprayed cookie sheet.  Spray squash with olive oil and top generously with seasoning.  
3. Roast at 425 for 35-45 minutes until squash is cooked through.
4. Then, slice an onion into thin pieces.  Spray a pan with cooking spray and add 1T. olive oil.  Sautee onion until it caramelizes, adding a few tablespoons of water when needed.
5. When onion and squash are done, mix cooked quinoa with onions and squash.  
6. Add feta and arugula and serve.

Perfect for Thanksgiving or Friday with leftovers!

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