Description
A delicious non-turkey Thanksgiving dinner option that satisfies everyone.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 cups of green beans, trimmed
- 4 large carrots, sliced
- 1 cup of quinoa
- 3 cups of vegetable broth
- 1 teaspoon of olive oil
- Salt and pepper to taste
- 1 tablespoon of fresh thyme
- 1 tablespoon of maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, pepper, and thyme.
- Spread the squash on a baking sheet and roast for 25 minutes.
- Cook quinoa in vegetable broth according to package instructions.
- In a pot, steam the green beans and carrots until tender.
- Mix the roasted squash, quinoa, green beans, and carrots in a large bowl.
- Drizzle maple syrup over the mixture and toss to combine.
- Serve warm and enjoy your meal.
Notes
- Feel free to add other vegetables.
- You can replace quinoa with rice or couscous.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: non turkey thanksgiving dinner, vegetarian thanksgiving, holiday meal, thanksgiving recipes