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Quinoa with Roasted Butternut Squash
Ingredients
  • One (2-pound) butternut squash, peeled, seeded, and cut into ¾-inch chunks (about 3 cups)
  • 5 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme leaves, roughly chopped
  • Kosher salt and freshly ground black pepper
  • ¼ cup shelled pistachios
  • 1 ½ cups quinoa
  • 4 cups vegetable broth or water
  • ¼ cup dried cranberries
  • 1 tablespoon white wine vinegar
  • 3 ounces baby spinach
Steps
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