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Butternut Squash & Pomegranate Quinoa Recipe


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     Butternut Squash & Pomegranate Quinoa

Category   Breakfast - Brunch
Sub Category   Vegetarian


For the butternut squash- 2 c butternut squash, in approx. in. cubes 1 T olive oil 1/2 t kosher salt freshly ground black pepper
For the quinoa- 1 c uncooked quinoa 2 c vegetable or chicken stock/broth 1 Pomegranate, seeds only 2 T balsamic vinegar 1 T olive oil 2 t chopped fresh sage kosher salt and freshly ground black pepper, to taste
squash- 400F. Spray a baking sheet with olive oil or cooking spray. Toss the squash with the olive oil and salt, and spread in a single layer on the baking sheet. Roast for about 20 minutes, or until tender, tossing after 10 minutes.
quinoa- While the squash is roasting, prepare the quinoa according to the package directions, substituting stock/broth for water.In a bowl, combine the squash, quinoa, and remaining ingredients.

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