Description
Quick and simple dinner recipes for fall.
Ingredients
Scale
- 2 cups of butternut squash, cubed
- 1 cup of quinoa, rinsed
- 1 tablespoon of olive oil
- 2 cups of vegetable broth
- 1 teaspoon of cinnamon
- Salt and pepper to taste
- 1/2 cup of cranberries
- 1/2 cup of walnuts, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, pepper, and cinnamon.
- Spread the squash on a baking sheet and roast for 25 minutes.
- In a pot, combine quinoa and vegetable broth; bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Fluff the quinoa with a fork and mix in cranberries and walnuts.
- Serve roasted squash over quinoa mixture.
Notes
- Feel free to add other vegetables.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: easy fall dinner ideas