(fun music) I'm gonna make a butternut squash quinoa salad and it has perfect fall flavors and is super simple to make.

First, what I'm gonna do is cut up my butternut squash into one inch cubes.

I'm just gonna eyeball about two tablespoons of olive oil, about one tablespoon of minced garlic.

Mix it up.

Pour it on my pan with aluminum foil.

Salt and pepper over the top.

Preheat the oven to 400.

I'm gonna go ahead and roast this now for about 20 to 25 minutes.

I'm just gonna give it a good rinse under cold water and we're just gonna dump it into a medium saucepan, add two cups of water, turn it on high, bring it to a boil and also cover it.

I need 1/3 cup of red onion and I just need small dices.

I'm crying.

Strong onion.

1/2 cup extra virgin olive oil.

1/4 cup balsamic vinegar.

Dijon mustard and one teaspoon honey and just salt and pepper, give it a good whisk.

The squash is partly cooked so I'm gonna just take it out and stir it up.

Put it back in for about 15 more minutes.

I'm just gonna check the quinoa and make sure that there's no liquid still in there and it looks good.

These are the containers I like to use to bring my meals to work.

I got these from Amazon.

They're just microwave and dishwasher safe as well.

For a little bit added protein, I just got a rotisserie chicken and peeled off the skin and just shredded it up.

So I'm just gonna separate that into these containers as well to add into my salad.

So for a little extra flavor for the top, I'm gonna just pull off some cilantro from these leaves here.

So the vinaigrette is something that I'm gonna add as I go throughout the week.

So I'm gonna just store it in this mason jar and each day just add it to my salad.

No spills.

(fun music)