Description
Delicious main dish options for Thanksgiving that are not turkey.
Ingrédients
L'échelle
- 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