Description
A comforting dish featuring roasted butternut squash and fluffy quinoa, perfect for family gatherings or cozy evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup quinoa
- 2 cups vegetable broth or water
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- 1/2 cup chopped nuts (e.g., walnuts or pecans)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, peel and cube your butternut squash.
- Combine the cubed squash with olive oil, cinnamon, salt, and pepper. Toss to coat evenly. Spread it out on a baking sheet in a single layer and roast in the oven for about 25 to 30 minutes, until tender.
- Rinse the quinoa under cold water in a fine-mesh strainer to remove its bitter saponins. In a pot, combine the rinsed quinoa with the vegetable broth. Bring it to a boil over medium heat.
- Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes until the quinoa is fluffy and all the liquid has been absorbed.
- Combine the roasted butternut squash, cooked quinoa, dried cranberries, and chopped nuts in a large mixing bowl. Gently toss everything together until well mixed.
- Garnish your dish with fresh parsley and serve warm.
Notes
This dish pairs well with a simple mixed green salad or roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg