Roasted Broccoli and Butternut Squash with Quinoa

A delicious bowl to have in the colder months!  I absolutely love the flavour of thyme on butternut squash. Nothing welcomes you into the colder months better than a bowl with squash, cranberries and pumpkin seeds. Yum!

Pumpkin seeds are a great addition to healthy meals. They are full of magnesium and are a natural source of the amino acid tryptophan. Magnesium and tryptophan are associated with better sleep, so including pumpkin seeds with dinner may assist with catching some zzz’s. They are full of many other nutrients and antioxidants as well.  Pumpkin seeds are a great addition to a healthy diet!

My family has been cutting back on meat and including many more plant-based meals. Quinoa is a complete protein containing all 9 essential amino acids, so there is no worry about obtaining sufficient protein when quinoa is included in a meal. It is an excellent plant-based protein source as well as being gluten-free and high in fibre and antioxidants.

Enjoy this nutritious plant-based bowl!

Roasted Broccoli and Butternut Squash with Quinoa

Ingredients

• 1 Butternut Squash
• 1 Head of Broccoli
• 2 Tablespoons of Olive Oil
• 1/2 Teaspoon of Sea Salt
• 2 Tablespoons of Dried Thyme
• 2 Cups of Filtered Water
• 1 1/4 Cups of Quinoa
• 1/4 Cup of Dried Cranberries
• 1/4 Cup of Pumpkin Seeds

Directions

• Preheat oven to 400 degrees F
• Slice the top and bottom off of the squash, then cut in half where the thinner end meets the thicker end. Place the flat end of one half on your cutting board and use a knife to peel the squash in downward strokes, then cut in half from the top and scoop out the seeds with a spoon. Repeat with the other half.
• Cut entire squash into small cubes and place on half of a lined baking sheet.
• Cut the stem off of the broccoli and cut the florets into bite-sized pieces. Place the florets into a bowl or strainer and rinse under water to remove dirt. Be sure the broccoli is as dry as possible before placing onto the other half of the baking sheet, beside the squash.
• Drizzle the olive oil over the squash and broccoli. Sprinkle the salt over the broccoli and the thyme over the squash.
• Roast in the oven for 30-35 minutes until the squash and broccoli begins to brown, flipping halfway through.
• While the squash and broccoli are roasting, prepare the quinoa. Bring the water to a boil in a medium saucepan.
• Pour quinoa into a sieve and rinse under cold water for 10 seconds.
• Stir quinoa into the boiled water, reduce heat to low and simmer, covered, for 15 minutes until the water is absorbed.
• Remove the quinoa from heat, let stand 5 minutes and then fluff with a fork.
• Divide the quinoa into 4 servings, top with the roasted squash and broccoli. Serve with the cranberries and pumpkin seeds on top.

Tip: To save time, you can replace the butternut squash and head of broccoli with one bag each of frozen butternut squash and frozen broccoli. Omit steps 2-4 in the directions.  Simply empty the bags of frozen squash and broccoli onto your lined baking sheet and skip to step #5 in the directions.