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SERVES: 4 ACTIVE: 20 MIN TOTAL: 30 MIN 1 small butternut squash (about 1% lbs.), peeled and cut into ¥-inch cubes 1 small red onion, sliced 2 tsp. Schnucks olive oil Ye tbsp. Culinaria pure maple syrup 1% cups Schnucks 33%-less-sodium chicken broth % cup uncooked Full Circle organic quinoa, rinsed 2 cups shredded cooked Schnucks rotisserie chicken 4 cups baby spinach % cup reduced-sugar dried cranberries % cup Schnucks chopped hazelnuts Ys cup Schnucks poppyseed salad dressing 1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper and add squash and red onion. Drizzle with oil and maple syrup and, if desired, season with salt and pepper. Roast until fork-tender, 20-25 minutes. 2. Meanwhile, in a medium saucepan over high heat, bring broth to a boil. Stir in quinoa and reduce heat to low. Simmer, covered, until liquid is fully absorbed, about 15 minutes. Fluff with a fork. 3. In a large bowl, toss together squash, onion, quinoa, chicken, spinach, cranberries and hazelnuts. Drizzle with dressing and serve immediately. PER SERVING: 421 CAL, 14G FAT (1G SAT FAT), 45MG CHOL, 673MG SODIUM, 58G CARBS (10G FIBER, 16G SUGARS), 24G PRO. PRO TIP aetna 1e quince ama [lS ee PL Wg 1-24) Ed
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