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Quinoa & Butternut Squash with Maple Tahini Dressing

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Category: Healthy Recipes, Vegetables

 Ingredients List

  • 2 lb butternut squash, peeled, seeded and diced
  • 1/4 teaspoon chipotle chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 5 tablespoons olive oil, divided (such as Pompeian Mediterranean Blend or Extra Virgin)
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 4 cloves garlic, minced
  • 3 cups cooked quinoa
  • 4 cups baby kale or spinach
  • 1/4 cup dried cranberries or raisins
  • 3 ounces feta, crumbled (or nut cheese)


1. Preheat oven to 420 degrees. Toss squash with a tablespoon of oil and toss with chipotle powder, salt and pepper. Bake for 45 minutes, stirring occasionally, until tender. Allow to cool slightly.

2. Make dressing by combining remaining oil, tahini, maple syrup, lemon zest, lemon juice and garlic in a small bowl.

3. In a large bowl combine squash, quinoa, kale and cranberries. Toss with dressing and top with feta.

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