Description
A healthy fall recipe perfect for seasonal eating.
Ingredients
Scale
- 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