Butternut Squash Quinoa Pilaf with Basil and Parsley
Total time55 min
Prep time15 min
Cook time35 min
4.7(29)
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 small butternut squash (about 1.5 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
For the quinoa
- 1 cup white quinoa, rinsed
- 1 ¾ cups vegetable broth
- ¼ tsp fine sea salt
For finishing
- ⅓ cup fresh basil leaves, thinly sliced
- ⅓ cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp fine sea salt, or to taste
For serving
- 2 tbsp toasted pumpkin seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes on a large rimmed baking sheet in a single layer. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp salt, then toss to coat evenly.
- 2
Roast the squash for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the cut sides are golden at the edges.
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