Healthy Fall Quinoa and Butternut Squash
A nutritious and hearty fall dish combining quinoa and butternut squash, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts (optional) Optional for added crunch
- to taste fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon. Spread it out on a baking sheet and roast for 25-30 minutes, until tender.
- In a pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
Combine
- In a large bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, and walnuts if using.
- Toss gently to combine and garnish with fresh parsley before serving.
Notes
This dish can be served warm or at room temperature. It pairs nicely with a light salad or grilled chicken for a complete meal. Make sure to sprinkle some extra parsley on top for a fresh touch. You can use pre-cut butternut squash to save time and experiment with different nuts or seeds for added crunch.