There’s something magical about fall—crisp air, colorful leaves, and the wonderful aroma of seasonal ingredients wafting through the kitchen. This healthy fall recipe brings all that warmth and comfort to your dinner table. It’s a delightful combination of roasted butternut squash and fluffy quinoa, perfectly seasoned with cinnamon and complemented by the sweetness of dried cranberries and the crunch of walnuts. Trust me, every bite feels like a hug! Plus, it’s not just delicious; it’s packed with nutrients, making it a great choice for healthy eating this season. I love how easy it is to whip up, and it’s a fantastic way to celebrate all the goodness that fall has to offer. So, let’s dive into this cozy dish that’s sure to become a staple in your fall recipes!
Ingredients List
- 2 cups butternut squash, cubed
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
How to Prepare Instructions
Alright, let’s get that cozy fall dish ready! Follow these steps, and you’ll have a delicious meal on your table in no time.
Step-by-Step Preparation
- First things first, preheat your oven to 400°F (200°C). This is crucial for getting that butternut squash beautifully roasted and caramelized.
- While the oven is heating up, grab a large bowl and toss the cubed butternut squash with the olive oil, cinnamon, salt, and pepper. Make sure every piece is coated well—this is where the flavor magic happens!
- Next, spread the squash onto a baking sheet in a single layer. Pop it in the oven and roast for about 25-30 minutes. You’ll want to give it a little stir halfway through to ensure even cooking. Keep an eye on it; you’re looking for that lovely golden-brown color.
- While the squash is roasting, let’s cook the quinoa. In a pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for around 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Trust me, the aroma will be enticing!
- Once the quinoa is cooked, fluff it with a fork and mix in those beautiful dried cranberries and chopped walnuts. These add a touch of sweetness and crunch that pairs perfectly with the squash.
- Finally, combine the roasted butternut squash with the quinoa mixture in a large serving bowl. Give it a gentle toss to mix everything together, then serve it warm. You’ll want to dig in right away—it’s simply irresistible!
Nutritional Information
Now, let’s talk numbers! Keep in mind that nutrition values can vary based on the specific ingredients and brands you use, so these are just estimates. But here’s a general idea of what you’re getting in each delicious serving of this healthy fall dish:
- Calories: 300
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Sugar: 4g
- Sodium: 200mg
- Cholesterol: 0mg
So, you can feel good about enjoying this dish as a part of your healthy fall recipes! It’s not just flavorful; it’s packed with nutrients to keep you energized and satisfied during this cozy season.
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple steps, you can have a delicious meal ready in about 45 minutes. Perfect for those busy fall evenings!
- Flavorful: The combination of roasted butternut squash, warm cinnamon, and sweet cranberries creates a symphony of flavors that truly captures the essence of fall.
- Nutritious: Packed with vitamins and minerals, this dish is not only tasty but also a healthy addition to your fall recipes. It’s a great way to nourish your body!
- Versatile: This recipe can be served warm as a cozy main dish or chilled as a refreshing salad. Perfect for any occasion, from weeknight dinners to holiday gatherings.
- Customizable: Feel free to mix and match ingredients! Swap out the walnuts for pumpkin seeds or add your favorite herbs to make it your own.
- Plant-Based: This dish is vegan-friendly, making it a fantastic option for everyone at your table, no matter their dietary preferences.
Tips for Success
Getting this healthy fall recipe just right is all about those little tips and tricks that can make a big difference! Here’s what I’ve learned from my own kitchen adventures:
- Choose the Right Squash: Make sure your butternut squash is firm and heavy for its size. A fresh squash will have a sweeter, richer flavor. If you’re in a pinch, you can also use pre-cut squash from the grocery store to save some time!
- Don’t Skip the Rinsing: Always rinse your quinoa before cooking! This removes the natural coating called saponin, which can give your dish a bitter taste. Just a quick rinse under cold water will do the trick!
- Watch the Roasting Time: Keep an eye on that squash! Ovens can vary, so start checking around the 20-minute mark. You want it tender and slightly caramelized, not burnt. A little char adds great flavor, but too much can ruin it!
- Texture Matters: For the best texture, fluff your cooked quinoa gently with a fork. This helps keep it light and airy, so it blends beautifully with the other ingredients.
- Mix It Up: Feel free to experiment with spices! If you’re feeling adventurous, try adding a pinch of nutmeg or some fresh herbs like thyme or sage for an extra flavor boost.
- Serve It Right: This dish is best served warm, but if you’re making it ahead of time, reheat gently in the oven or on the stove with a splash of vegetable broth to keep it moist.
- Taste as You Go: Don’t be shy about tasting your dish as you prepare it! Adjust the seasoning with salt and pepper to suit your taste, and remember, you can always add more, but you can’t take it away!
With these tips, you’ll be well on your way to creating a warm, hearty dish that’ll impress your family and friends. Happy cooking!
Variations
One of the best things about this healthy fall recipe is how easy it is to customize! Here are some fun ideas to switch things up and make it your own:
- Herb Infusion: Swap out the cinnamon with fresh herbs like rosemary or thyme for a savory twist. Just a sprinkle can elevate the flavors and add a delightful aroma!
- Spice It Up: If you’re a fan of heat, try adding a pinch of cayenne pepper or red pepper flakes to the butternut squash mixture. It gives a nice kick that pairs beautifully with the sweetness of the cranberries.
- Veggie Power: Feel free to toss in other seasonal veggies like roasted Brussels sprouts, carrots, or even kale. Just remember to adjust the roasting time as needed to get everything tender and delicious.
- Fruity Twist: Mix in some diced apples or pears along with the cranberries for an extra layer of sweetness and a pop of freshness. They’ll caramelize beautifully as they roast!
- Nut-Free Delight: For a nut-free version, simply substitute walnuts with pumpkin seeds or sunflower seeds. They provide that nice crunch without any nuts, making it perfect for those with allergies.
- Cheesy Option: If you’re not strictly vegan, sprinkle some feta or goat cheese over the top just before serving. The creaminess adds a rich flavor that complements the dish wonderfully!
- Grain Swap: Experiment with different grains! Instead of quinoa, try farro or barley for a heartier texture. Each grain brings its own flavor and chewiness, so you can find your favorite!
With these variations, you can turn this cozy dish into something new every time you make it. Have fun experimenting and let your creativity shine in the kitchen!
Storage & Reheating Instructions
Now that you’ve got this delicious healthy fall dish ready, let’s talk about keeping those leftovers fresh and tasty! First off, make sure to store any uneaten portions in an airtight container. This will help preserve the flavors and keep everything from drying out. You can keep it in the fridge for up to 4 days—perfect for meal prep or those busy weeknights when you don’t feel like cooking!
If you want to store it for longer, feel free to freeze the quinoa and butternut squash mixture. Just let it cool completely before transferring it to a freezer-safe container or bag. It should stay good for about 2-3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge.
For reheating, the best method is to gently warm it on the stove with a splash of vegetable broth or a bit of water. This helps keep the quinoa fluffy and the squash tender. You can also pop it in the microwave if you’re short on time—just be sure to cover it with a damp paper towel to keep moisture in. Heat it in short intervals, stirring in between, to ensure it warms evenly. Trust me, you want to avoid a dry, rubbery texture!
So, whether you’re enjoying it fresh or savoring those tasty leftovers, you’re in for a treat with this cozy fall recipe!
FAQ Section
Can I make this recipe ahead of time?
Absolutely! This healthy fall recipe is perfect for making in advance. You can prepare the quinoa and roast the butternut squash a day or two ahead. Just store them separately in the fridge and combine them right before serving. It’ll save you time during busy weeknights or holiday gatherings!
What can I substitute for quinoa?
If quinoa isn’t your thing, no worries! You can easily swap it for other grains like farro, barley, or even brown rice. Just keep in mind that cooking times may vary, so check the package instructions for the best results!
Is this dish suitable for meal prep?
Yes, definitely! This dish is not only healthy but also great for meal prepping. Just portion it out into containers, and you’ll have delicious, nutritious lunches or dinners ready to go for the week. It reheats wonderfully!
Can I use frozen butternut squash?
Sure thing! Frozen butternut squash works just as well. It’s a great time-saver, and you can skip the peeling and chopping. Just roast it straight from the freezer, but you might need to adjust the cooking time slightly to ensure it’s heated through and tender.
How do I make this dish gluten-free?
This recipe is already gluten-free since quinoa is a gluten-free grain. Just double-check any packaged ingredients, like vegetable broth, to ensure they’re certified gluten-free. Enjoy a hearty and healthy fall dish without any worries!
Fall Recipes Healthy: 5 Cozy Dishes to Savor This Season
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A healthy fall recipe perfect for seasonal eating.
Ingredients
- 2 cups butternut squash, cubed
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/2 cup cranberries, dried
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with olive oil, cinnamon, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Once quinoa is cooked, fluff with a fork and mix in cranberries and walnuts.
- Combine roasted squash with quinoa mixture and serve warm.
Notes
- Store leftovers in an airtight container in the fridge.
- This dish can be served warm or cold.
- Substitute walnuts with pumpkin seeds for a nut-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: healthy fall recipes, seasonal recipes, quinoa dishes
