Quinoa with Roasted Squash and Pistachios
Ingredients
- 3 cups chopped unpeeled acorn squash
- 2 teaspoons fresh thyme leaves, roughly chopped, plus more for serving
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup shelled pistachios
- 1 1/2 cups quinoa, rinsed and drained
- 1 tablespoon white balsamic vinegar
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