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Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy Bobby Deen

Photo: Butternut Squash with Quinoa, Spinach and Walnuts

Rated: 4 stars out of 5Rate it!Read 4 reviews

TOTAL TIME:45 min
Prep:15 min
Inactive Prep:--
Cook:30 min
 
YIELD:4 servings
LEVEL:Easy

Ingredients

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Directions

Heat the oil in a large saucepan over medium-high heat. Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes. Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes. Remove from the heat. Sprinkle with the walnuts.

Per Serving: 345 Cal; 14 g Protein; 8 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 60 g Carb; 9 g Fiber; 11 g Sugar; 239 mg Calcium; 7 mg Iron; 147 mg Sodium; 0 mg Cholesterol

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Newest Ratings and Reviews

Read all 4 reviews

  • on April 05, 2012

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    Super easy and very flavorful. The leeks and garlic provided plenty of flavor. I may have added a little more garlic than the recipe called for. But it got rave reviews.

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  • on February 21, 2012

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    The base recipe is fine & easy to make, but it badly needs seasoning. I added about a teaspoon of Kosher salt, some black pepper, a touch of cayenne pepper, and a teaspoon of cumin. That helped a lot! I'd also suggest a curry powder blend if you don't like cumin. I added some celery because I had some that needed using & that was nice too.

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  • on February 19, 2012

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    Love this dish! It so easy to make. Sea salt to top it off adds just the right touch to bring it full circle.

    people found this review Helpful.
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