Description
A healthy fall recipe that combines seasonal ingredients for a delicious dish.
Ingredients
Scale
- 2 cups of butternut squash, cubed
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1 cup of kale, chopped
- 1/2 cup of cranberries
- 1/4 cup of walnuts, chopped
- 2 tablespoons of olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the butternut squash cubes on a baking sheet.
- Drizzle with olive oil, salt, and pepper.
- Bake for 25-30 minutes until tender.
- In a saucepan, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Once the quinoa is cooked, fluff it with a fork.
- Add kale, cranberries, and walnuts to the quinoa.
- Mix in the roasted butternut squash.
- Serve warm and enjoy.
Notes
- Check the squash for doneness by piercing with a fork.
- Rinse quinoa well to remove bitterness.
- Add more vegetables or spices for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: healthy fall recipes, vegan fall recipes, seasonal recipes