Makes 4-6 servings

Ingredients:

• 1 small butternut squash, peeled, halved and seeded
• 1 Tbsp. + 1/4 cup olive oil
• Pepper and salt
• 4 cups gluten-free chicken stock
• 2 cups red quinoa
• 1 cup fresh parsley, chopped
• 1/4 cup apple cider vinegar

Directions:

1. Heat oven to 350° F.
2. Dice squash. In a bowl, combine with 1 tbsp of olive oil, salt and pepper. Spread out on parchment-lined baking sheet.
3. Roast 18-20 minutes or until cooked. Set aside.
4. In a medium pan, bring stock to a boil. Add quinoa, cover and reduce to a simmer. Cook 12-15 minutes until stock is absorbed. Fluff, remove to a bowl.
5. Add roasted squash to the bowl, along with parsley, oil and vinegar. Toss to combine, and serve.