Quinoa with Roasted Butternut Squash
Ingredients
- One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- ¼ cup shelled pistachios
- 1½ cups quinoa
- 4 cups vegetable broth or water
- ¼ cup dried cranberries
- 1 tablespoon white wine vinegar
- 3 ounces baby spinach
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