<span data-mce-bogus="1" class="mceItemHidden">Delicata Squash and Quinoa</span>
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This Delicata Squash with Dried Cranberries and Quinoa makes for a healthy easy lunch on it's own, or would make a lovely addition to your Thanksgiving spread!
Recipe type: Lunch/Side
Serves: 2
  • 1 delicata squash, approximately 12 ounces
  • 2 tsp organic coconut sugar, divided
  • ¼ cup + 2 tbsp dry quinoa
  • 2 tbsp dried cranberries
  • 2 tbsp sunflower seeds
  • 1-2 ounces raw milk cheddar cheese, chopped
  1. Preheat oven to 375 degrees and spray baking sheet with coconut oil cooking spray.
  2. While oven preheats, slice the delicata squash into ½" rings, discarding the ends and seeds from middle. Lay them flat, in single layer, on baking sheet and sprinkle with one teaspoon coconut sugar.
  3. Bake delicata squash for 10 minutes, then flip each piece over and bake additional 5 minutes, or until tender and cooked to your liking.
  4. Meanwhile, cook the quinoa according to package directions. Once quinoa and squash have baked. Spoon quinoa out onto two plates/bowls, add sunflower seeds, dried cranberries, and raw cheddar, then top with roasted delicata squash. Sprinkle entire plate with remaining coconut sugar and serve!
*For a great Thanksgiving addition, chop the delicata squash into smaller pieces and toss all ingredients to form a warm, hearty, side to serve with your butterball turkey!
*Nutrition info is for 1.5 ounces of the raw cheddar cheese, split between two servings.
Nutrition Information
Serving size: ½ recipe Calories: 391 Fat: 12.9 Saturated fat: 5.1 Unsaturated fat: 3.6 Trans fat: 0 Carbohydrates: 40.5 Sugar: 15 Sodium: 127.5 Fiber: 4.5 Protein: 12.2 Cholesterol: 22.5
Recipe by Lemons and Basil at http://lemonsandbasil.com/delicata-squash-with-dried-cranberries-and-quinoa/