Butternut Squash with Quinoa and Oats

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The fall harvest is one of my favorite times of the year.  Markets are abundant and full of colorful sweet squash and pumpkins.  I am always looking for a recipe that reflects what is in season and created this one with ingredients I had on hand in my pantry.  I utilized my rice cooker to easily cook the oat groats and quinoa in advance.  I make large batches of oat groats and quinoa and froze it in single portion sizes to eat for breakfast mixed with a bit of fresh banana, almond milk and agave nectar. This Butternut Squash with Quinoa and Oats is a sweet but savory dish and can be eaten as a warm side dish or served as a cold salad.


Equipment Needed:

Rice Cooker
Cutting Board
Sharp Knife
Small Bowl
Large Bowl
Mixing Spoon


1 cup oat groats, cooked
1 cup quinoa, red, cooked
2 cup butternut squash, raw
1 tsp olive oil
1/2 onion, sweet, raw, chopped
1 clove garlic, raw, chopped
1 tsp tarragon, leaves, fresh, chopped

1 tsp thyme, fresh

1 oz orange juice with no pulp, calcium + vitamin d
1 tsp agave nectar, organic, raw1 tsp parsley, raw, chopped

Recipe Directions:
Cook Quinoa according to package directions.  Cook Oat groats according to package directions.

Roast the butternut squash in the oven at 350 degrees for approximately 30 minutes until tender and golden brown.

Saute Onion and garlic  in olive oil until tender.

Wisk together orange juice, terragon, thyme, parsley and set aside.

Gently toss together the quinoa, oats, butternut squash.  Fold in the the onion and garlic mixture.  Stir in the orange juice and herb mixture until well combined.  Serve warm as a side dish or may be served cold as a salad.

Serves 4
Nutrient Analysis per Serving:
Calories: 270.3
Total Fat: 4.8
Saturated Fat: 0.6
Trans Fat:  0.0
Polyunsaturated Fat:  0.0
Monounsaturated Fat: 0.0 Cholesterol: 0.0
Sodium: 10.9
Carbs: 49.1
Fiber: 7.3
Sugars:  5.3

Protein: 9.8