Squash and Quinoa with Cranberries

In carrying on with another Thanksgiving side, this one has a lot of hidden flavors and textures. The quinoa adds a healthy whole grain along with protein and fiber. In general, this dish is pretty healthy and very filling. The squash and cranberries are sweet and I mix in a vinaigrette to give it a savory flavor. Together it’s delicious and a wonderful fall side. I use Ocean Spray dried cranberries in this dish so there’s no hassle with washing or cooking down cranberries.

When roasting the butternut squash, make sure it browns a little so it adds a little crunch and oven baked flavor. The colors of this dish are so beautiful!

recipes with rachel squash, quinoa with cranberries

Squash and Quinoa with Cranberries

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes

recipes with rachel squash, quinoa with cranberries


  • 1/2 of a butternut squash: peeled, deseeded and cubed
  • 2 tbs olive oil
  • salt and pepper
  • 2-3 cups cooked quinoa
  • 2 cups dried cranberries
  • 1/2 cup jalapeƱos, deseeded and chopped small

For the vinaigrette:

  • 1/4 cup olive oil
  • 2 tbs Greek Vinaigrette (or Balsamic)
  • 1 tbs honey
  • 2 tsp minced garlic
  • 1 tsp Dijon mustard


  • Preheat your oven to 400 degrees.
  • While that’s preheating, grab a baking sheet and cover the sheet with aluminum foil. It makes clean up a little easier.
  • Assemble the cubed butternut squash in a single layer on top of the foil.
  • Drizzle the 2 tbs of olive oil on top and move around a little so all of the squash pieces are coated.
  • Sprinkle salt and pepper to taste on the squash.
  • Put them in the preheated oven for 25 -30 minutes (until they’re roasted and a little brown).
  • While that’s roasting, that’s the time to make your quinoa. Make the quinoa as directed on the package to make the “2 cups cooked” noted above.
  • Remove the quinoa from the stovetop to cool.
  • Remove the butternut squash from the oven once done and set aside to cool.
  • While those are cooling, make the vinaigrette by adding the oil, vinaigrette, garlic, honey and mustard to a mixing cup.
  • In a large bowl, add the squash, quinoa, cranberries and jalapeƱos.
  • Drizzle the vinaigrette over the top and gently stir until it’s all mixed together.
  • Refrigerate since this should be served cold.
  • When it’s time to eat, pour the mixture into your serving dish.
  • Enjoy!
recipes with rachel squash, quinoa with cranberries

XO, Rachel

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