Butternut Squash, Arugula and Goat Cheese Quinoa

Preheat oven to 450F.

Spray a cookie sheet with nonstick spray.

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

Spread in one layer on cookie sheet.

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

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.

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.

Serve immediately, garnished with toasted nuts, if desired.