Quinoa, Butternut and Cranberry Salad

A few weeks ago, I was asked- begged, really- to get a butternut squash by my two and a half year old while shopping. I always encourage his love of vegetables, so of course I did. After going all spring and summer without having any butternut, we were reminded how much our family just loves it. Ever since then, we've been back to enjoying it regularly, never minding the fact it isn't quite fall yet.

I wanted to make some kind of warm salad, and kept picturing the squash with quinoa. I set out to find such a recipe, and found one I could make with the somewhat limited ingredients I had on hand. I did make some substitutions (shallots for red onion and dried thyme for fresh rosemary,) omitted the butter and added in some honey, but for the most part I stuck to the recipe. I chose to let this cool to just warmer than room temperature before serving, which I much preferred to hot from the oven.

This makes a lot, so unless you are feeding a crowd or don't mind leftovers, I'd suggest cutting this in half. I think next time, I may leave out the vinegar. To me, it gave a noticeable flavor that seemed slightly out of place, but it didn't bother Sage at all. And because I love thyme, I'd probably add more, but that's just me.

Quinoa, Butternut and Cranberry Salad
adapted from Rice of Life

1 medium butternut squash, peeled and diced (about 6 cups)
2 small shallots, chopped (not quite 1/4 cup) or 1/2 medium red onion
1/2 cup dried cranberries
2 tbsp olive oil
1/2 tsbp dried thyme (or more, if desired)
kosher salt
2 1/2 cups vegetable stock
1 1/4 cup quinoa, rinsed
1 tbsp apple cider vinegar (optional)
1/2 tsbp of honey

Preheat oven to 400. Arrange squash, shallots and cranberries on a baking sheet. Toss with olive oil and season with thyme and several pinches of salt. Make sure the cranberries are not on the outer edges of the pan, as those ones will overcook. Roast for about 20 minutes or until squash is tender.

Meanwhile, bring vegetable stock and quinoa to a boil. Cover, reduce heat and simmer for about 12 minutes, or until liquid is absorbed. Uncover and remove from heat.

Add squash mixture to quinoa, drizzle with vinegar (if using) and honey, and toss gently to combine. Serve warm or room temperature.