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Roasted Butternut Squash Noodles & Quinoa with Spiced Pumpkin Seeds, Dried Cranberries and Goat Cheese

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1

Ingredients

  • 3 " piece of butternut squash peeled, Blade C
  • 2 tbsp dried cranberries
  • 1 tbsp raw hulled pumpkin seeds
  • 1 tbsp chili powder
  • 1 tbsp cooked red quinoa
  • 1 tbsp cumin
  • salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp crumbled goat cheese
  • olive oil cooking spray

Instructions

  • Preheat the oven to 375 degrees.
  • Cook the quinoa according to package instructions. Set aside when done.
  • While the quinoa is cooking, coat a baking tray with cooking spray and spread out the pumpkin seeds. Coat the pumpkin seeds with cooking spray and season generously with salt. Then, evenly dust the seeds with the cumin and chili powder.
  • Bake the pumpkin seeds for 5 minutes in the oven. When done, set aside.
  • Change the heat on the oven to 400 degrees.
  • Add the butternut squash noodles onto a baking tray coating with cooking spray. Drizzle half of the olive oil onto the noodles and toss to combine. Season with salt and pepper and bake for 5-7 minutes or until noodles have softened to your preference.
  • Place the noodles in a bowl and toss with cranberries, spiced pumpkin seeds, quinoa, and the rest of the olive oil.
  • Plate onto a bowl and top with goat cheese. Enjoy!