Opis
A delicious vegetarian feast for Thanksgiving.
Składniki
Skala
- 1 butternut squash, peeled and cubed
- 2 cups of quinoa, rinsed
- 4 cups vegetable broth
- 1 red onion, diced
- 2 cloves of garlic, minced
- 1 cup cranberries, dried
- 1 cup walnuts, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instrukcje
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the squash for 25-30 minutes until tender.
- In a pot, bring vegetable broth to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes.
- In a skillet, sauté red onion and garlic until translucent.
- Mix roasted squash, quinoa, sautéed onion, cranberries, and walnuts in a large bowl.
- Garnish with fresh parsley before serving.
Uwagi
- Swap quinoa for rice if preferred.
- Add other nuts for variety.
- Can be made ahead and reheated.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 40 minutes
- Kategoria: Main Course
- Sposób: Baking and Sautéing
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 350
- Cukier: 5g
- Sód: 200mg
- Kwasy: 15g
- Nasycony tłuszcz: 1g
- Tłuszcze Nienasycone: 14g
- Tłuszcze trans: 0g
- Węglowodany: 45g
- Włókno: 8g
- Białko: 10g
- Cholesterol: 0mg
Słowa kluczowe: vegetarian recipes for thanksgiving, Thanksgiving vegetarian dishes, holiday vegetarian meals