Preparation Steps

• Preheat your oven to 400°F (200°C).
• In a large bowl, combine butternut squash, olive oil, salt, and pepper. Toss well.
• Spread the coated squash on a baking sheet and roast for 25-30 minutes until tender.
• Meanwhile, heat a pot over medium heat and add the diced onion. Sauté for 5 minutes until soft.
• Add minced garlic and cumin to the onion. Cook for 1-2 minutes until fragrant.
• Stir in quinoa and vegetable broth. Bring to a boil, then cover and reduce heat. Simmer for 15-20 minutes.
• Once the quinoa is cooked, fluff it with a fork and gently mix in the roasted butternut squash.