Quinoa with Butternut Squash

Ingredients:

1 small or 1/2 large butternut squash, peeled and diced

Extra virgin olive oil

1 T freshly squeezed lemon juice

2 cups cooked quinoa

1/4 c finely chopped Italian parsley

3 scallions, white and light green parts only, thinly sliced

2 T maple syrup

Directions:

Preheat oven to 400 degrees. Toss the squash with 2 T olive oil and pinch of salt on a sheet pan and roast until soft, about 15 minutes.

Meanwhile, whisk the lemon juice with 3 T of EVOO and the maple syrup in a large mixing bowl, along with a big pinch of salt. While the squash is still warm, toss it into the dressing bowl along with the quinoa, scallions, and parsley. Taste and add a bit more salt or lemon if you feel it needs it.

*Altered Gwyneth Paltro's recipe in her new book, "It's All Good".