• CRAIG BRYAN

Healthy Recipe, Butternut Squash and Quinoa




Quinoa, butternut squash, and almonds combine to make this hearty vegetarian side dish. It's perfect for a family dinner or to delight your vegan friends on Thanksgiving. From Eating Well.


Ingredients

· 4 cups peeled and cubed butternut squash

· 6 cloves garlic, minced

· ⅛ teaspoon crushed red pepper, or more to taste

· 5 teaspoons olive oil, divided

· ¼ cup sliced almonds

· 2 cups cooked quinoa

· 1 tablespoon snipped fresh sage leaves, plus additional leaves for garnish

· ½ teaspoon salt


Directions

Step 1

Preheat oven to 425 degrees F. In a large bowl, combine butternut squash, garlic, and crushed red pepper. Drizzle with 2 teaspoons of olive oil. Stir until the squash is evenly coated. Spoon into a 15x10x1-inch baking pan. Roast for 30 minutes in preheated oven, stirring once and adding the sliced almonds for the last 4 to 5 minutes of roasting.


Step 2

In a large bowl, mix remaining 3 teaspoons olive oil with quinoa, snipped sage leaves, and salt. Stir in roasted squash and almonds. If desired, garnish with sage leaves.


Nutrition Facts

Serving Size: 1/2 Cup Per Serving: 132 calories; protein 3.5g; carbohydrates 19.4g; dietary fiber 3.1g; sugars 1.7g; fat 5.2g; saturated fat 0.5g; sodium 152.1mg.


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