Roasted Butternut Squash & Pomegranate Quinoa Bowl Recipe

Did you know that one of the best ways to kick a sugar craving is actually to INDULGE it just a little? Allowing yourself to have lightly sweet tasting foods will keep you from feeling deprived and give you that sweetness you’re craving.

[Watch for my blog post on Thursday: How to Spot Hidden Sugar in Any Food (Including 50 Other Names for the White Stuff!)]

Today’s recipe does just that. It combines butternut squash, which gets tender and sweet when roasted, with pomegranate seeds, which have very little sugar despite their sweet, tart flavor.

This dish makes a great side for roasted wild salmon, or you can serve it alongside a big green salad. You’re going to love this delicious bowl of goodness!

So give it a try and let me know what you think over on Facebook.

ROASTED BUTTERNUT SQUASH AND POMEGRANATE QUINOA BOWL

Ingredients [Serves 2-4]

2 cups butternut squash, chopped into ½ inch cubes

1 tbsp. extra virgin olive oil (or coconut oil)

½  sp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) plus more to taste
Black pepper to taste
1 cup uncooked quinoa
2 cups vegetable broth (yeast free) or water
1 pomegranate (seeds only)
2 tbsp. apple cider vinegar or Coconut Aminos
1 tbsp. extra virgin olive oil (or coconut oil)
2 tsp. chopped fresh sage

Directions

Preheat oven to 400 degrees Fahrenheit. Toss the squash with the olive oil and sea salt, and evenly spread onto a baking sheet. Roast for 10 minutes, then turn the squash over to the other side. Toss for another 10 minutes, or until the squash is tender.

Steam 1 cup of quinoa in a rice cooker, or combine 1 cup of quinoa with 2 cups of filtered water or vegetable broth in a pot and cook on medium heat for 20 minutes.

In a bowl, combine the squash, quinoa, and remaining ingredients. Mix and enjoy!

Want more recipes like this one?

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