Squash and Quinoa Pilaf

Ingredients

• Butternut Squash, peeled and chopped (1 small or half a medium)
• 1/4 cup olive oil
• 450g Asparagus, diced or thinly sliced brussels sprouts
• 1/2 cup red onion, diced
• 1/2 red pepper, diced
• 1 cup quinoa, rinsed
• Chicken stock or vegetable stock
• 2 tbsp low salt white miso paste (Use less if not low salt. Can be substituted for tahini for gluten-free) 
• 1 tbsp liquid honey
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 tsp black pepper
• 1 tsp sesame oil
• 2 tbsp water
• 1/3 cup pepitas (pumpkin seeds), toasted
• 1/3 cup dried cranberries
• 1/2 cup fresh parsley (optional)
• 1/2 cup roasted, unsalted almonds, coarsely chopped (optional)

Instructions

• Preheat oven to 400F and line large backing trays with parchment paper.
• Toss squash with 2 tbsp olive oil, arrange in a single layer on a baking tray and roast until tender (about 20mins)
• Similarly roast diced asparagus or brussels sprouts, red pepper and red onion. (keep separate and monitor because cooking times differ)
• Cook quinoa according to package directions using chicken stock or vegetable stock.
• In a bowl, whisk together miso paste, honey, lemon zest, lemon juice, black pepper, sesame oil and water until smooth.
• In a large bowl, toss together squash, vegetables, onions, red pepper, quinoa, miso mixture, cranberries and parsley.
• Sprinkle with pepitas and/or almonds just before serving.
• Can be served at room temp.