Ah, Thanksgiving! The time of year when we gather around the table with friends and family, sharing stories and laughter over a feast that warms the heart. But let’s be honest—turkey isn’t the only star of the show! I’m here to tell you that there are absolutely delicious main dish options that don’t involve turkey, and trust me, they’ll impress even the most dedicated turkey lovers. My personal favorite is a cozy quinoa and roasted butternut squash dish that’s bursting with flavor and colors that scream fall. It’s not just vegetarian; it’s a celebration of autumn’s bounty! Plus, these dishes are perfect for anyone looking to spice up their Thanksgiving spread with something a little different. You won’t believe how satisfying and festive they can be!
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 cups quinoa, rinsed
- 4 cups vegetable broth
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
How to Prepare Thanksgiving Main Dishes Not Turkey
Preheat and Roast the Squash
First things first, you’ll want to preheat your oven to 400°F (200°C). This is where all the magic begins! While that oven is warming up, grab your butternut squash and peel it. Then, chop it into bite-sized cubes. In a large bowl, toss the squash with olive oil, a sprinkle of salt, pepper, and a generous teaspoon of cinnamon. The aroma of cinnamon and squash is just heavenly! Spread those seasoned cubes out on a baking sheet in a single layer. This helps them roast evenly. Pop them in the oven and roast for about 25 to 30 minutes, or until they’re tender and slightly caramelized. You’ll know they’re ready when they look golden and delicious!
Cook the Quinoa
While the squash is roasting, let’s get that quinoa cooking! In a medium-sized pot, combine your rinsed quinoa with 4 cups of vegetable broth. Bring it to a boil over medium-high heat. Once it’s bubbling, reduce the heat to low, cover it, and let it simmer for about 15 minutes. You’ll want to keep an eye on it; just make sure it doesn’t boil over! After 15 minutes, remove the pot from heat and let it sit, covered, for another 5 minutes. This allows the quinoa to fluff up beautifully. Once it’s ready, grab a fork and fluff it gently—this is where the magic happens!
Combine and Serve
Now comes the fun part—mixing everything together! In a large serving bowl, combine your fluffy quinoa with the roasted butternut squash, 1 cup of dried cranberries, and 1 cup of chopped pecans. The colors in this dish are just stunning, and the combination of textures is so satisfying! Gently stir everything together, being careful not to break the squash too much. You can serve this warm, but it’s also delightful at room temperature. For a little extra flair, consider garnishing with a few more pecans or a sprinkle of fresh herbs. This dish is not only beautiful but absolutely bursting with fall flavors, making it a perfect addition to your Thanksgiving table!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy holiday chefs!
- Flavorful combination of roasted squash, quinoa, and cranberries that’s simply irresistible.
- Beautifully colorful dish that adds a festive touch to your Thanksgiving table.
- Vegetarian-friendly, making it a great option for all your guests.
- Nutritious and satisfying, without sacrificing taste!
Tips for Success
To really nail this dish, here are a few pro tips! First, don’t rush the roasting process; letting the butternut squash develop those caramelized edges adds so much flavor. If you love a kick, feel free to add a pinch of nutmeg or even a dash of cayenne for some warmth. Also, make sure to rinse your quinoa well before cooking—this helps remove any bitterness. And remember, you can customize the nuts and dried fruits to your taste; walnuts or almonds work great too! Lastly, don’t forget to taste and adjust the seasoning before serving; a little extra salt can really enhance the flavors!
Nutritional Information
Each serving of this delightful quinoa and roasted butternut squash dish is packed with flavor and nutrition! Here’s an estimated breakdown per cup:
- Calories: 350
- Fat: 15g
- Protein: 10g
- Carbohydrates: 45g
- Fiber: 8g
- Sugar: 10g
- Sodium: 200mg
These values are estimates, but they give you a good idea of the healthy goodness in each bite!
FAQs
Can I make this dish ahead of time?
Absolutely! You can roast the butternut squash and cook the quinoa a day in advance. Just store them separately in the fridge, and then combine them right before serving. It’s perfect for when you want to ease the Thanksgiving day stress!
What can I substitute for quinoa?
If quinoa isn’t your thing, try using couscous or farro for a different texture. Both will work beautifully in this dish and still keep it hearty and satisfying!
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, making it a fantastic option for anyone with dietary restrictions. Just double-check your vegetable broth to ensure it’s gluten-free.
Can I add protein to this dish?
Of course! If you’d like to add some protein, consider tossing in some chickpeas or black beans. They’ll blend right in and make it even more filling!
How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for about 3-4 days. Just give it a quick reheat before enjoying again!
Storage & Reheating Instructions
Storing your delicious quinoa and roasted butternut squash dish is super easy! Just transfer any leftovers to an airtight container and pop it in the fridge, where it’ll stay fresh for about 3-4 days. When you’re ready to enjoy it again, you can gently reheat it in the microwave or on the stovetop. If using the stovetop, add a splash of vegetable broth or water to keep it moist while warming. Just heat it on low, stirring occasionally, until it’s warmed through. This helps maintain the flavors and textures, so every bite tastes just as good as the first time!
Imprimer
Thanksgiving Main Dishes Not Turkey: 5 Flavorful Options
- Temps Total: 1 hour
- Rendement: 6 servings 1x
- Alimentation: Végétarien
Description
Delicious main dish options for Thanksgiving that are not turkey.
Ingrédients
- 1 large butternut squash, peeled and cubed
- 2 cups quinoa, rinsed
- 4 cups vegetable broth
- 1 cup cranberries, dried
- 1 cup pecans, chopped
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with olive oil, cinnamon, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Fluff quinoa with a fork and stir in cranberries and pecans.
- Mix roasted squash into the quinoa mixture.
- Serve warm.
Notes
- This dish is gluten-free.
- You can substitute the butternut squash with sweet potatoes.
- Add more spices for extra flavor.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Main Dish
- Méthode: Roasting and Boiling
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 350
- Sucre: 10g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 1.5g
- Les Graisses Insaturées: 13.5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 8g
- La protéine: 10g
- Le taux de cholestérol: 0mg
Mots-clés: thanksgiving main dishes, holiday recipes, vegetarian thanksgiving
