Description
A hearty vegetarian main dish for Thanksgiving.
Ingredients
Scale
- 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