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.