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Wilted Arugula, Roasted Butternut Squash and Quinoa

The Pantry by Stone Hollow Farmstead
Wilted Arugula, Roasted Butternut Squash and Quinoa
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course vegetable, grain
Cuisine American
Servings 2 to 4


  • 1 small butternut squash peeled, deseeded and cut into ½ inch cubes
  • 1 small shallot sliced very thin
  • 1 tbls olive oil
  • sea salt and fresh cracked pepper
  • 1 cup quinoa
  • 2 cups veggie broth
  • 1/3 cup pumpkin seeds roasted
  • 1 tsp fresh thyme
  • 2 cups wild baby arugula
  • 4 oz stone hollow goat cheese crumbled


  • Preheat oven to 375 degrees. Toss the squash and onion in olive oil, season with salt and pepper.
  • Spread the veggies in a single layer on a cookie sheet covered in foil. Roast for 25-30 minutes, turning halfway through the cooking time. When the squash is tender, remove from the oven.
  • Combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil. Cook, stirring frequently, over medium heat, until the water is absorbed and the curlicues pop out. Season with salt and pepper. Toss the pumpkin seeds, roasted veggies, thyme and arugula with the quinoa. Crumble the goat cheese over the top and serve warm.
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