Zubereitung

1. 1

   Preheat oven to 450F.

2. 2

   Spray a cookie sheet with nonstick spray.

3. 3

   Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.

4. 4

   Spread in one layer on cookie sheet.

5. 5

   Roast butternut squash for 20-25 minutes, until fork tender.

6. 6

   While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.

7. 7

   In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.

8. 8

   Serve immediately, garnished with toasted nuts, if desired.