Description
A delicious non-turkey Thanksgiving dinner option.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 2 cups of Brussels sprouts, halved
- 1 cup of quinoa
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts in olive oil, garlic powder, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes.
- Meanwhile, rinse the quinoa under cold water.
- In a pot, bring vegetable broth to a boil, add quinoa, and reduce heat to simmer for 15 minutes.
- Fluff quinoa with a fork once cooked.
- Combine roasted vegetables with quinoa and mix well.
- Garnish with fresh herbs before serving.
Notes
- Feel free to add nuts for crunch.
- Substitute vegetables based on your preference.
- This dish can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: non turkey thanksgiving dinner