2 small butternut squash, split in half and seeds removed
3 Tbsp. canola oil
1/2 c. brown sugar
1 tsp. salt
1 pkg. Central Market Organics Quick Cook Grains Quinoa
1 c. dried cranberries
Preheat oven to 350°F. Rub squash with oil, brown sugar, salt, and pepper.
Place on baking sheet skin side up. Bake 1 hour.
Cook quinoa according to package directions adding dried cranberries during cooking. Fluff with a fork and serve with the roasted squash.
Calories: 410, Total Fat: 10g, Saturated Fat: 1g, Sodium: 10mg, Carbohydrates: 76g, Dietary Fiber: 7g, Protein: 7g