Ingredients
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1 (14 oz) pkg Nature's Promise® Organic Butternut Squash
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1 (10 oz) pkg Nature's Promise® Organic Broccoli Florets
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1 red onion, halved and cut into wedges
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5 tbsp olive oil, divided
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1 cup uncooked quinoa
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2 tbsp lemon juice
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1 tbsp honey
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1/2 tsp finely chopped fresh thyme
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1/4 cup dried cranberries
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1/2 cup crumbled feta cheese
Steps
1
Preheat oven to 400°F. Line a large baking sheet with parchment. Cut the butternut squash into smaller, even pieces. Add to baking sheet with the broccoli and red onion. Drizzle 2 tbsp oil over vegetables. Season with salt and pepper. Bake 20–25 min., until vegetables are tender.
2
Meanwhile, cook the quinoa according to package directions. Drain, if needed.
3
In a medium bowl, whisk together the lemon juice, honey, thyme, and remaining 3 tbsp oil. Season with salt and pepper to taste. When roasted vegetables are done, add to bowl, tossing to combine.
4
Divide quinoa among 4 bowls. Spoon roasted vegetable mixture over quinoa. Top with the dried cranberries and feta cheese.
