Name: Sweet and Savory Quinoa Pilaf with Cranberries, Roasted Butternut, and Toasted Almonds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 side dish-sized servings
Ingredients: 1½ tablespoons clarified butter (ghee), melted; ¼ teaspoon sea salt; ⅛ teaspoon black pepper; 1 lb (450 g) butternut squash, peeled and cubed into ½-inch pieces (about 3 heaping cups cubed); 1½ tablespoons clarified butter (ghee); 1 medium onion, diced; 1 cup (170 g) white quinoa, rinsed under cool running water and drained; ¾ teaspoon sea salt; ½ teaspoon ground cinnamon; ⅛ teaspoon black pepper; 1¾ cups (415 ml) Zoup! Chicken Bone Broth, heated to a simmer; ½ cup organic dried whole cranberries; 4 cups baby kale or arugula; ¼ cup sliced almonds, toasted in a dry skillet on the stovetop or in a 325F oven for 10 minutes