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Thanksgiving Quinoa with Butternut Squash, Cranberries, Pecans and Fresh Sage
A festive quinoa dish with roasted butternut squash, dried cranberries, toasted pecans, and fresh sage — seasoned with French herbs.
Ingredients
- 2 tsp French Made Easy
- 3 cups butternut squash, finely diced
- 2 Tbsp olive oil
- 1 cup quinoa
- 1 Tbsp fresh sage, chopped
- ⅓ cup red onion, finely diced
- ½ cup pecans, chopped
- ⅓ cup dried cranberries, chopped
Directions
- Cook quinoa with 2 tsp French Made Easy per package directions. Simmer 12-15 minutes, then remove from heat and leave covered 10 minutes.
- Toss diced butternut squash with olive oil and roast at 425 degrees for 25 minutes until lightly charred.
- Fluff quinoa and combine with roasted squash, red onion, pecans, cranberries, and sage.
- Toss everything together and chill for 2 hours before serving for best flavor.
Tips
- Best served cold — the flavors develop as it chills.
Tip: This recipe features French Made Easy, but feel free to experiment with any of our 8 seasoning blends for your own twist.
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