More Quinoa! Red Quinoa with Butternut Squash, Dried Cranberries, Pumpkin Seeds, & Bacon

I had you at bacon, huh?

You must try this dish, even if the thought of quinoa and butternut squash sound questionable. If you eat this, you will be way more open minded about the two yummy foods.

This quinoa dish is a variation of a dish that I made on Thanksgiving, and it was a hit.

Leftovers the next day, right out of the fridge, were fabulous. Wow.

Red Quinoa with Butternut Squash, Dried Cranberries,  Pumpkin Seeds & Bacon

1 medium butternut squash, peeled, seeds removed, and cubed (Target sells it already cubed FYI)

1 large red onion, sliced lengthwise into half moons

5 garlic cloves, skins on

1-inch piece ginger, peeled and finely chopped

3 tablespoons olive oil

coarse sea salt

freshly ground black pepper

1 cup red quinoa, rinsed in water

2 cups chicken or vegetable broth

1/4 cup dried cranberries

1/4 cup hulled pumpkin seeds

crumbled bacon, about 3 slices

Preheat oven to 375 degrees F. Combine butternut squash, onion, garlic, and ginger on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat. Roast until squash is tender, about 20 minutes.

Press garlic from skins. Mash with a knife or fork until a paste forms. Yum.

Meanwhile, combine quinoa with 2 cups broth in a saucepan. Bring to a boil, cover, and simmer until tender and most of water is absorbed, about 15 minutes.


Transfer quinoa to a large mixing bowl. Season with salt and pepper. Stir in dried cranberries, pumpkin seeds, 2/3 of the crumbled bacon and mashed garlic. Carefully fold in roasted vegetables. Top with the rest of the bacon.