Olsson Recipes

2017   4 svgs, 400° oven

• 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
• 5 TB olive oil
• 2 tsp fresh thyme leaves chopped
• s & p
• ¼ C pistachios (toast 5 min, 400°)
• 1 ½ C quinoa
• 4 C broth (vegetable or water for Quinoa)
• ¼ C cranberries
• 1 TB white wine vinegar
• 3 oz baby spinach

A. Roast cubed squash tossed with 3 TB oil,  thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.

B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.

C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).