Quinoa With Butternut Squash Spinach And Dried Cranberries

• 3 cups Butternut Squash Cut Into 1/2 Inch Cubes
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Olive Oil
• 8 Yellow Pearl Onions, Peeled
• 1 clove Garlic, Minced
• 2 cups Fresh Spinach
• 3 cups Cooked Quinoa
• 1/2 cups Dried Cranberries
• 1/4 cups Toasted Pecans
• Olive Oil Spray

1. Preheat oven to 350 F (177 C). Line a rimmed baking sheet with aluminum foil or a Silpat. Put squash onto the baking sheet in a single layer, spray evenly with olive oil and season with salt and pepper. Bake until tender for 30-40 minutes.
2. Heat the olive oil in a pan over medium heat. Cook the yellow pearl onions and garlic for 3-4 minutes or until onions start to turn translucent. Add spinach and cook for 2-3 more minutes. Remove the mixture to a serving bowl. Add roasted butternut squash, quinoa and cranberries. Stir to combine.
3. Transfer to bowls, top with toasted pecans and serve.

butternut, salt, black pepper, olive oil, onions, clove garlic, fresh spinach, quinoa, cranberries, ubc, olive oil spray

Taken from tastykitchen.com/recipes/sidedishes/quinoa-with-butternut-squash-spinach-and-dried-cranberries/ (may not work)