Quinoa with Butternut Squash and Feta

• 4 cups cut-up butternut squash (3/4-inch pieces)
• 2 cups Brussels sprouts, ends trimmed, cut in half
• 1 onion, coarsely chopped
• 4 cloves garlic, minced
• 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 1-1/2 cups water
• 1 cup quinoa, uncooked
• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

1. Heat oven to 400 degrees F.
2. Toss vegetables and garlic with 1/4 cup dressing; spread onto parchment-covered rimmed baking sheet.
3. Bake 30 min.
4. or until vegetables are tender, stirring after 15 min.
5. Meanwhile, bring water to boil in small saucepan.
6. Stir in quinoa; cover.
7. Simmer on medium-low heat 13 min.
8. Remove from heat.
9. Let stand 5 min.
10. Spoon quinoa into large bowl.
11. Add vegetable mixture, cheese and remaining dressing; mix well.

butternut, brussels sprouts, onion, garlic, italian dressing, water, quinoa, oregano

Taken from www.kraftrecipes.com/recipes/quinoa-butternut-squash-feta-181353.aspx (may not work)