Description
A comforting and nutritious dish that celebrates the bounty of the fall season with vibrant flavors and warm ingredients.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 cups kale, chopped
- 1 cup quinoa, rinsed and cooked
- 1 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). While waiting, peel and dice your butternut squash into bite-sized pieces. Chop the kale and rinse the quinoa.
- Toss the diced butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper on a baking sheet. Roast for about 25-30 minutes or until golden and tender.
- Combine the roasted butternut squash with the cooked quinoa, chopped kale, dried cranberries, and walnuts in a large bowl. Serve immediately.
Notes
For a vegan option, omit cheese. Substitute with brown rice for a gluten-free version. Serve warm for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg