Roasted Butternut Squash and Quinoa with Vegetables

I've been wanting to try roasting a butternut squash for quite a while. My roommate and I both thought it was great even with just the olive oil, salt and pepper. Since I was only cooking for 2 we only ended up eating half of the squash, so double the recipe for more. The quinoa is a great source of protein and tastes great too! 


1 Butternut squash
1/2 carrot, shredded
1/2 cup chopped green, red, and yellow pepper
1 cup broccoli
olive oil
salt 
pepper
lemon pepper


Roasted Butternut Squash
Cut in half and seed one butternut squash. Brush with olive oil and season with salt and pepper. Place face down in a baking dish and cover with foil. Bake at 375 degrees for about an hour or until tender when poked with a fork.

Quinoa with Vegetables
Cook 1/2 cup of quinoa according to package directions. I cooked mine with broth to add more flavor. Meanwhile, stir fry vegetables in olive oil until crisp-tender. Season with salt, pepper and lemon pepper or other seasoning of choice. Set aside. When quinoa is cooked, fluff with fork and stir in vegetables. 

This is from Costco but can also be found at
Fred Meyer in the bulk section