Roasted Squash and Quinoa Dressing | Club House

Ingredients

• 1 medium butternut squash peeled and cubed
• 4 tbsps (60 ml) olive oil
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) pepper ground black
• 1 tsp (5 ml) herbes de provence
• 2 tbsps (30 ml) butter
• 1 medium yellow onion diced
• 2 stalks celery diced
• 3 cloves fresh garlic minced
• 1 cup (250 ml) uncooked quinoa
• 1/2 tsp (2 ml) sage leaves
• 2 tsps (10 ml) thyme leaves
• 1/8 tsp (1/2 ml) salt
• 1/8 tsp (1/2 ml) pepper ground black
• 2 tbsps (30 ml) chopped fresh parsley
• 3 tbsps (45 ml) mixed nuts or toasted pumpkin seeds optional
• 1/4 cup (60 ml) dried cranberries optional