Butternut Squash and Quinoa

Butternut squash and Quinoa. Two healthy and delicious ingredients we just can't get enough of!


  • 1 (20oz) package of Olivia’s Organics Butternut Squash - cut into 1" pieces
  • 2 tablespoons olive oil
  • Salt and pepper - to taste
  • 1 cup organic quinoa
  • 2 tablespoons fresh parsley - chopped
  • 1/2 cup red onion - diced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Preheat oven to 400 degrees F.
  • Place butternut squash on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20-30 minutes until tender, turning the squash after 15 minutes.
  • While the squash is roasting, add 1 cup of quinoa and 2 cups of water to a small saucepan. Bring to a boil and reduce to a simmer for 15 minutes. Fluff with fork. Or follow package instructions.
  • Mix together the roasted squash, cooked quinoa and remaining ingredients in a large bowl until well incorporated.
  • Serve immediatly or at room temperature.

Categories: Butternut Squash, Side