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Butternut Squash with Quinoa

An Olive Oil Recipe

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Prep Information

Prep Time

20-30 minutes

Cook Time

60 minutes


4-6 people


  • 1 butternut squash (about 2.5-3 lbs.)
  • 2 Tablespoons Picual or Organic California Arbequina Extra Virgin Olive Oil
  • 2-3 cloves of garlic, minced
  • 2 Tablespoons chopped parsley
  • Salt and pepper
  • 1 cup quinoa (white or tri-colored)
  • 2 Tablespoons dried cranberries
  • 1 Tablespoon sherry vinegar
  • 1 teaspoon honey
  • 1 Granny Smith apple, diced
  • 1 green onion, minced
  • 1 garlic clove minced
  • 2 Tablespoons chopped fresh mint
  • 2 Tablespoons chopped parsley
  • 2 ounces arugula (about 2 cups) or spinach/arugula mix


  • Follow directions for Marisolio's Oven-Roasted Garlicky Butternut Squash on our website. You'll need to paste this URL into the address bar of your browser: (
  • Meanwhile, bring 2 cups of lightly salted water to a boil in a saucepan. Add the quinoa, cover and simmer for 10 minutes. Stir in the dried cranberries or raisins and simmer, covered, until the water is absorbed, about 5 more minutes. Transfer the quinoa to a large bowl and let cool.
  • In a smaller bowl, whisk together the vinegar, honey, 1 Tablespoon plus 2 teaspoons of the Picual or Organic California Arbequina Extra Virgin Olive Oil and season with salt and pepper. When the quinoa has cooled for about 20 minutes, add the dressing to it, along with the apple, green onion, garlic, mint and parsley and toss well.
  • To serve, place a bed of arugula on the plate, add the quinoa mixture and top it off with the butternut squash.
  • NOTE: This is a complete meal. My niece, a vegetarian, called it a winner and even my meat-loving husband loved it.
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