Butternut Squash, Arugula And Goat Cheese Quinoa

• 2 tablespoons olive oil divided
• 1 whole butternut squash peeled and cut into 1/2 inch cubes, about 3 cups chopped
• 1 cup quinoa
• 2 cups water or chicken stock
• 5 cups arugula about 4 big handfuls
• 2 tablespoons balsamic vinegar
• 2 ounces goat cheese
• salt
• pepper
• 1/2 cup walnuts or pecans, toasted, optional for garnish

1. Preheat oven to 450 F.
2. Spray a cookie sheet with nonstick spray.
3. Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper. Spread in one layer on cookie sheet.
4. Roast butternut squash for 20-25 minutes, until fork tender.
5. While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.
6. In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.

olive oil, butternut, quinoa, water, arugula, balsamic vinegar, goat cheese, salt, pepper, walnuts

Taken from www.yummly.com/recipe/Butternut-Squash_-Arugula-and-Goat-Cheese-Quinoa-1649492 (may not work)