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+ servings
Servings: 4

Quinoa With Butternut Squash Spinach And Dried Cranberries

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
This quinoa with butternut squash and dried cranberries is delicious, easy to make and great for a holiday side dish. It also is vegan and gluten free.
Butternut Squash Quinoa With Spinach And Cranberries
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  • olive oil spray
  • 3 cups (1/2 large) butternut squash diced into 1/2 inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 yellow pearl onions — (or shallots)
  • 1 garlic clove pressed
  • 2 tbsp olive oil
  • 2 cups washed spinach
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pecans — (walnuts)
  • 3 cups cooked quinoa — (see how to cook it here)


  1. Preheat oven to 350 F (177 C).
  2. Line baking sheet with aluminum foil or silpat. Line squash, spray evenly with olive oil and season with salt and pepper. Bake until tender for 30-40 minutes.
  3. Heat two 2 tbsp olive oil in a pan over medium heat. Cook yellow pearl onions (shallots) and garlic for 3-4 mites until shallots start to turn translucent.
  4. Add spinach and cook for 2-3 more minutes.
  5. In the same pan, that you cooked the spinach, (or in a blow) add roasted butternut squash and cranberries. Stir to combine.
  6. Transfer to bowls, top with toasted pecans and serve.

Recipe Notes

This quinoa with butternut squash and dried cranberries can be stored in an air tight container in the fridge for 3 days.
Course: side
Cuisine: American

Nutrition Information

Calories: 394, Fat: 14g, Saturated Fat: 1g, Sodium: 610mg, Potassium: 804mg, Carbohydrates: 61g, Fiber: 8g, Sugar: 16g, Protein: 8g, Vitamin A: 12570%, Vitamin C: 30.9%, Calcium: 107%, Iron: 3.6%