Cranberry and Pecan Quinoa Pilaf

Cook for 1/2 hr at 350F


  • 1 butternut squash
  • 2 tbsp olive oil
  • 1 cup white quinoa
  • Zest and juice of 1/2 a lemon
  • 1/2 cup of frozen cranberries
  • 1/2 cup of chopped roasted pecans
  • 1/4 cup of shelled pistachio nuts
  • 1/4 cup pumpkin seeds
  • 1 tbsp chopped parsley


  1. Preheat the oven to 350F
  2. Peel the squash and cut into 3/4″ cubes.
  3. Toss with olive oil, sea salt, pepper, and spread on a baking sheet.
  4. Roast for 20 – 25 min stirring occasionally until tender.
  5. May be made ahead and left at room temperature.



  1. Bring a large pot of water to boil and add quinoa. Cook for 12 mins.
  2. Drain and transfer to mixing bowl.
  3. Toss quinoa with squash, lemon zest, lemon juice, and 1 tbsp of butter.
  4. Stir in cranberries, nuts, and parsley just a few minutes before serving either warm or at room temperature.

Thanks to Pam Alloway for the recipe!

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