Butternut Squash with Quinoa, Spinach and Walnuts Recipe
courtesy Bobby Deen

1/2  tablespoon		olive oil
2		cloves garlic,s minced
1/2  cup		medium leek
2  cups		reduced-sodium vegetable broth
2  cups		peeled and diced butternut squash
1/2  cup		quinoa
1/3  cup		golden raisins
2  cups		baby spinach
2  tablespoons		toasted chopped walnuts

Tip: Click on the ingredient links to learn the nutritional information for all the Butternut Squash with Quinoa, Spinach and Walnuts Recipe courtesy Bobby Deen ingredients. The serving size for any ingredient in Butternut Squash with Quinoa, Spinach and Walnuts Recipe courtesy Bobby Deen may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the oil in a large saucepan over medium-high heat. Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes. Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes. Remove from the heat. Sprinkle with the walnuts.