Roasted Butternut Squash Quinoa with Cranberries and Pecans | Florida Crystals

Ingredients

• <ul>
• <li>3 cups Butternut squash, peeled and cut in ½-inch cubes</li>
• <li>2 tablespoons Extra virgin olive oil</li>
• <li>1 tablespoon Florida Crystals® Regenerative Organic Light Brown Sugar</li>
• <li>1 teaspoon Salt</li>
• <li>1/2 teaspoon Ground black pepper</li>
• <li>3 cups Rainbow quinoa, cooked</li>
• <li>1 cup Dried cranberries</li>
• <li>1 cup Chopped pecans, roasted</li>
• <li>1/4 cup Pumpkin seeds</li>
• <li>1 teaspoon Thyme (optional)</li>
• </ul>
• <li>1/4 cup Extra virgin olive oil</li>
• <li>1/4 cup Balsamic vinegar</li>
• <li>2 tablespoons Florida Crystals® Regenerative Organic Light Brown Sugar</li>
• <li>1/2 teaspoon Garlic, minced</li>
• <li>1/4 teaspoon Ground black pepper</li>