Thanksgiving is one of my absolute favorite times of the year! It’s a beautiful blend of family, gratitude, and of course, delicious food. Growing up, the table was always filled with a feast that catered to everyone’s tastes, and I never wanted anyone to feel left out—especially the vegetarians in the bunch. That’s why I’ve created this hearty vegetarian Thanksgiving main dish that’s bursting with flavor and texture. Trust me, even the meat-lovers will be coming back for seconds! With roasted butternut squash, nutty quinoa, and a delightful mix of cranberries and walnuts, this dish is not just a side—it’s a satisfying centerpiece that everyone will enjoy. Let’s dive into the magic of Thanksgiving together, shall we?
Ingredients List
Gather these simple yet wholesome ingredients to create the perfect vegetarian Thanksgiving main dish:
- 1 large butternut squash, peeled and diced into bite-sized pieces
- 2 cups quinoa, rinsed well to remove any bitterness
- 4 cups vegetable broth for cooking the quinoa
- 1 cup cranberries, dried or fresh, for a burst of sweetness
- 1 cup walnuts, chopped for that lovely crunch
- 2 tablespoons olive oil to toss the squash
- 1 teaspoon salt, adjust based on your taste
- 1 teaspoon black pepper for a bit of warmth
- 1 teaspoon cinnamon to elevate the flavors
- Fresh parsley for garnish, to add a pop of color
How to Prepare Instructions
Preheat and Prepare the Squash
First things first, let’s get that oven preheated to 400°F (200°C). While it’s warming up, grab your butternut squash and peel it—careful, it can be a bit slippery! Once you’ve got it peeled, dice it into bite-sized pieces so it roasts evenly. In a large bowl, toss those delightful squash cubes with olive oil, salt, pepper, and cinnamon. The smell of the spices will make you excited, trust me! Spread the seasoned squash out on a baking sheet in a single layer, making sure there’s a little space between each piece. This helps them roast to golden perfection. Now, pop that tray into the oven and roast for about 25-30 minutes until they’re tender and slightly caramelized. Yum!
Cooking the Quinoa
While your squash is roasting, let’s tackle the quinoa! In a medium saucepan, bring 4 cups of vegetable broth to a rolling boil. Once it’s bubbling, add in your rinsed quinoa—this is super important to get rid of any bitterness. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You’ll want the quinoa to soak up all that delicious broth until it’s fluffy and tender. Keep an eye on it, and if it looks a bit dry, feel free to add a splash more broth! Once it’s cooked, remove it from heat and let it sit covered for a few minutes. This step makes all the difference, trust me!
Combining Ingredients
Alright, it’s time to bring all those tasty elements together! In a large mixing bowl, gently fold your roasted butternut squash into the cooked quinoa. Then, stir in the cranberries and chopped walnuts for that perfect sweet and crunchy contrast. Give it a good mix, but be gentle—don’t mash those lovely squash pieces! Once everything is combined, you’re almost ready to serve! Just garnish with some fresh parsley on top to make it look extra inviting. Your Thanksgiving centerpiece is coming together beautifully!
Nutritional Information
Now, let’s talk about the nutrition! It’s always good to know what’s going into that delicious dish, right? Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. But here’s the breakdown for one serving of this hearty vegetarian Thanksgiving main dish:
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
So, not only is this dish pleasing to the palate, but it’s also packed with wholesome goodness to keep you fueled for all that Thanksgiving cheer!
Why You’ll Love This Recipe
- It’s a quick and easy dish that comes together in just about 50 minutes!
- Full of flavor with a delightful mix of sweet and savory ingredients.
- Nutritious and hearty, making it a satisfying main course for everyone.
- Perfect for meal prep—make it ahead and reheat without losing flavor.
- Visually stunning with vibrant colors that brighten up your Thanksgiving table.
- Customizable—feel free to add your favorite veggies or spices!
Tips for Success
To ensure your vegetarian Thanksgiving main dish turns out perfectly, here are some pro tips I swear by:
- Make sure to rinse the quinoa thoroughly to remove any saponins, which can give it a bitter taste.
- For extra flavor, consider roasting the walnuts for a few minutes before adding them to the dish.
- If the butternut squash isn’t browning enough, give it a quick broil for a minute or two at the end of roasting.
- Feel free to adjust the spices to your taste—add more cinnamon or even a pinch of nutmeg for warmth!
- Don’t hesitate to get creative with veggies; spinach or kale can add a wonderful touch of green!
Variations
If you’re feeling adventurous, there are so many fun ways to customize this vegetarian Thanksgiving main dish! For a heartier option, try adding roasted sweet potatoes or carrots alongside the butternut squash for a sweet contrast. You can also toss in some sautéed spinach or kale for a boost of greens. Herbs like thyme or sage can elevate the flavors beautifully, giving that warm, cozy vibe of fall. And if you want a bit of heat, a sprinkle of red pepper flakes can add a nice kick. The possibilities are endless—get creative and make it your own!
Storage & Reheating Instructions
Leftovers? No problem! This vegetarian Thanksgiving main dish stores beautifully. Just let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days, so you can enjoy those delicious flavors a little longer! When you’re ready to reheat, simply pop it in the microwave for about 2-3 minutes, stirring halfway through to ensure it heats evenly. If you prefer using the oven, preheat it to 350°F (175°C) and bake for about 15-20 minutes, until warmed through. Easy-peasy, and just as tasty as the first day!
Serving Suggestions
This vegetarian Thanksgiving main dish is so versatile and pairs beautifully with several sides! I love serving it alongside a crisp, fresh garden salad drizzled with a light vinaigrette for a refreshing contrast. You can also add creamy mashed potatoes or a rich mushroom gravy to round out the meal. A side of roasted Brussels sprouts or garlic green beans will bring in that savory touch, while cranberry sauce adds a sweet-tart element that complements the dish perfectly. Trust me, these combinations will make your Thanksgiving feast unforgettable!
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Vegetarian Thanksgiving Main Dish: 5 Irresistible Flavors
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty vegetarian main dish for Thanksgiving.
Ingredients
- 1 large butternut squash, peeled and diced
- 2 cups quinoa, rinsed
- 4 cups vegetable broth
- 1 cup cranberries
- 1 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet.
- Roast the squash for 25-30 minutes until tender.
- In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes.
- Stir in cranberries and walnuts into the cooked quinoa.
- Combine roasted squash with the quinoa mixture.
- Garnish with fresh parsley before serving.
Notes
- This dish can be made ahead and reheated.
- Feel free to add other vegetables like spinach or kale.
- Adjust seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian thanksgiving main dish
