Roasted Butternut Squash Quinoa With Pumpkin Seeds

• 3 tablespoons unsalted butter, melted
• 1 teaspoon dried thyme
• 1 teaspoon rubbed sage
• 1 teaspoon light brown sugar
• 1 1/2 cups 1-inch cubes peeled, seeded butternut squash
• 1 tablespoon olive oil
• 1 1/2 cups quinoa, rinsed and drained
• 3 cups Swanson(R) Chicken Broth
• 1/2 cup raw pumpkin seeds

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
3. Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
4. Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson(R) Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
5. Stir the quinoa and pumpkin seeds into the roasted squash.

unsalted butter, thyme, sage, light brown sugar, olive oil, quinoa, swanson, pumpkin seeds

Taken from www.allrecipes.com/recipe/245085/roasted-butternut-squash-quinoa-with-pumpkin-seeds/ (may not work)