Go Back
+ servings
Print Recipe
5 from 1 vote

Butternut, Quinoa, Pomegranate

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Butternut, Quinoa, Pomegranate
Servings: 4
Calories: 480kcal


  • 1 none cooking spray
  • 1 lb butternut squash
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • 1/4 tsp, ground black pepper, ground
  • 1 cup quinoa, uncooked
  • 2 cup vegetable broth
  • 1 fruit pomegranate
  • 2 tbsp vinegar, balsamic
  • 2 tsp sage, ground
  • 1/2 cup, sliced ALMONDS
  • 4 oz feta cheese crumbles


  • Preheat oven to 400°F and spray a baking dish with cooking spray.
  • Remove skin from squash and cut it into 1 inch cubes.  Toss in 1 tablespoon olive oil, 1/2 tsp salt and 1/8 tsp black pepper.  Place into prepared baking dish and roast for approximately 20 minutes or until squash is softened.
  • Meanwhile, cook quinoa as directed on package, using the stock in place of water (if more liquid is needed, simply use water).
  • Remove seeds from pomegranate.
  • When both squash and quinoa have fully cooked, toss together in a large bowl with pomegranate seeds, remaining salt and pepper, vinegar, sage, almonds and feta cheese.
  • Serve warm.


Calories: 480kcal | Carbohydrates: 60g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 1040mg | Fiber: 10g | Sugar: 16g