Description
A healthy fall recipe featuring roasted butternut squash and quinoa.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup cranberries, dried
- 1/4 cup walnuts, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- While the squash roasts, bring vegetable broth to a boil in a medium pot.
- Add rinsed quinoa to the pot, reduce heat, and simmer for 15 minutes until liquid is absorbed.
- Fluff quinoa with a fork and stir in dried cranberries and chopped walnuts.
- Once the squash is done, combine it with the quinoa mixture.
- Garnish with fresh parsley before serving.
Notes
- You can substitute quinoa with farro for a different texture.
- Add feta cheese for a salty contrast.
- For a spicy kick, include a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: fall recipes healthy, butternut squash, quinoa, vegan recipes