Description
A collection of healthy recipes perfect for the fall season.
Ingredients
Scale
- 2 cups of butternut squash, cubed
- 1 cup of quinoa
- 1 tablespoon of olive oil
- 1 teaspoon of cinnamon
- Salt to taste
- 1/2 cup of cranberries
- 1/4 cup of pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with olive oil, cinnamon, and salt.
- Spread the squash on a baking sheet and roast for 25-30 minutes.
- While the squash is roasting, cook the quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa, roasted squash, cranberries, and pumpkin seeds.
- Mix well and serve warm.
Notes
- This dish can be served as a main or a side.
- Feel free to add other vegetables.
- You can substitute quinoa with brown rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: healthy fall recipes