Time: 1 hour.
Complexity: easily
Servings: 4 - 6

This autumnal dish with butternut squash is magnificent in its simplicity—just fill the table with nature's bounty. Adding grains, pistachios, and cranberries makes it even more interesting. Pumpkin is eaten for its folate and pantothenic acids, making it a healthy and complete vegan dish. For a more vibrant flavor, double the amount of white wine vinegar or substitute balsamic vinegar.

Ingredients:

• 1 butternut squash (900 g), peeled, seeded, cut into 2 cm pieces (about 3 cups)
• 5 tbsp. l. olive oil
• 2 tsp fresh thyme leaves, coarsely chopped
• 1/4 cup shelled pistachios
• 1.5 cups quinoa
• 4 tbsp. broth
• 1/4 cup dried cranberries
• 1 tbsp. white wine vinegar
• 85 g spinach

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

quinoa, butternut squash, spinach, cranberry, pistachios, wine vinegar, thyme

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Preparation:

Step 1
• Position the rack in the center of the oven and preheat to 200°C. Line a rimmed baking sheet with foil.
Step 2
• Place the pumpkin in a medium bowl. Add 3 tablespoons of olive oil, thyme, 2 teaspoons of salt, and season with pepper to taste. Toss until the pumpkin is well coated with the remaining ingredients. Transfer to the prepared baking sheet and spread the mixture into a single layer.
Step 3
• Roast until a knife inserted into the pumpkin flesh easily when tested (about 30 minutes). Stir about halfway through the cooking time. Place the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
Step 4
• Meanwhile, rinse the quinoa in a fine-mesh sieve with cold water. Bring the broth or water to a boil and stir in the quinoa. Cook gently, uncovered, until a small white spiral is visible in each grain (about 9 minutes). Drain and transfer the quinoa to a medium bowl. Add the remaining 2 tablespoons olive oil, pistachios, cranberries, red wine vinegar, 1/2 teaspoon salt, and pepper to taste.
Step 5
• Place the spinach in a large bowl and toss with the hot squash until the leaves are slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

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