roasted butternut squash and quinoa salad

Not too heavy, not too light. Perfect explanation of this warm salad. I was looking for a new way to use up some winter squash we have; I thought of filling it... but with what? Maybe a quinoa and lentil salad? No, I did something too similar recently. Ha! Roast the squash and toss it with the quinoa! Yes, yes. Now throw in some onions (because I always do), chickpeas for some nuttiness, and... hmm maybe some lemon to brighten up the party. Ta-da! Surely a new favorite, my roasted butternut squash and quinoa salad was born!

1 small butternut squash, peeled & cubed into 1/2 inch pieces

1 c pearl onions, peeled and halved

2 tbsp olive oil

1/2 tsp dried thyme

1 c quinoa

1 c chicken stock (low sodium)

1 c water

15 oz chickpeas

2 cloves garlic, minced

1 lemon

kosher salt

black pepper (freshly ground)

1. Preheat oven to 450 degrees. Toss squash, onions, olive oil, and thyme with salt & pepper to taste. Spread mixture on a large sheet pan in one layer and roast for 15 minutes.

2. Bring chicken stock and water to a boil in a small saucepan. Add quinoa and 3/4 tsp salt. Reduce heat to low, cover, and cook for 15 minutes.

3. Rinse canned chickpeas well, then coarsely chop (not each one needs to be cut, just make sure most of them are no longer round). Add chickpeas and minced garlic to squash mixture, toss on the pan, and put back in the oven for 5-10 minutes (until squash is fork tender).

4. Zest lemon and add to the cooked quinoa, fluff with a fork and check seasoning. Juice lemon over finished squash mixture and also check seasoning here. Toss quinoa with squash mixture and serve.