Print 
PDF
Serves 6
2 cups butternut squash, peeled and cubed into small dice
1 tablespoon olive oil
1 cup uncooked quinoa
1 teaspoon ground cinnamon
1 teaspoon ground ginger or fresh ginger
1 1/3 cup chicken stock
1 teaspoon kosher salt
1/2 teaspoon pepper
In a medium saucepan heat, the oil over medium heat. Add the butternut squash and sauté until the squash begins to slightly soften, about 5 minutes. Add the quinoa, cinnamon, and ginger. Cook and stir, about 1 minute. Add chicken stock and salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes or until the squash is soft and the quinoa is fluffy. Serve immediately.
