This delightful fall recipe brings together the earthy flavors of butternut squash and quinoa, complemented by the sweetness of dried cranberries and the crunch of pecans. It's a perfect dish for a cozy evening, offering a balance of textures and tastes that celebrate the season.
If you don't usually stock butternut squash, quinoa, or dried cranberries in your pantry, you might need to make a trip to the supermarket. Butternut squash is typically found in the produce section, while quinoa and dried cranberries are often located in the grains and dried fruit aisles, respectively.
Ingredients For Fall Recipe
Butternut squash: A sweet, nutty-flavored winter squash that adds a rich, creamy texture to the dish.
Quinoa: A protein-packed grain that provides a fluffy, slightly nutty base for the recipe.
Vegetable broth: A flavorful liquid made from simmering vegetables, used to cook the quinoa and enhance its taste.
Dried cranberries: Sweet and tart dried fruit that adds a burst of flavor and color to the dish.
Pecans: Crunchy nuts that bring a buttery richness and texture contrast to the recipe.
Parsley: A fresh herb that adds a bright, slightly peppery flavor and a pop of green color.
Olive oil: A healthy fat used to roast the butternut squash, adding a subtle, fruity flavor.
Technique Tip for This Recipe
When roasting butternut squash, make sure to spread the cubes out in a single layer on the baking sheet. This ensures even cooking and helps achieve a nice caramelization. Additionally, stirring the squash halfway through the roasting time can promote uniform browning.
Suggested Side Dishes
Alternative Ingredients
butternut squash - Substitute with sweet potato: Sweet potatoes have a similar texture and sweetness, making them an excellent alternative to butternut squash.
quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good substitute for quinoa.
vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that complements the other ingredients in the recipe.
dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, making them a suitable replacement for dried cranberries.
chopped pecans - Substitute with chopped walnuts: Walnuts have a similar texture and nutty flavor, making them a good alternative to pecans.
chopped parsley - Substitute with chopped cilantro: Cilantro provides a fresh, herbaceous flavor that can replace parsley in most recipes.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good substitute for olive oil.
Other Alternative Recipes Similar to This
How to Store or Freeze This Recipe
- Allow the butternut squash and quinoa mixture to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
- Transfer the cooled mixture into an airtight container. For optimal freshness, use containers that are specifically designed for food storage.
- Store the container in the refrigerator. The dish will stay fresh for up to 4-5 days.
- If you wish to freeze the dish, portion it into individual servings. This makes it easier to thaw and reheat only what you need.
- Place each portion into a freezer-safe container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
- Label the containers or bags with the date. This helps you keep track of how long the dish has been stored.
- When ready to eat, thaw the dish in the refrigerator overnight. This ensures a more even thaw and helps maintain the texture of the butternut squash and quinoa.
- Reheat the dish in the microwave or on the stovetop. If using the microwave, cover the dish with a microwave-safe lid or wrap to retain moisture. If using the stovetop, add a splash of vegetable broth to prevent drying out.
- Garnish with fresh parsley and a drizzle of olive oil before serving to enhance the flavors and presentation.
How to Reheat Leftovers
Stovetop Method:
- Heat a skillet over medium heat.
- Add a splash of olive oil or a bit of vegetable broth to the pan.
- Add the leftover Fall Recipe and stir occasionally until heated through, about 5-7 minutes.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the Fall Recipe evenly in an oven-safe dish.
- Cover with aluminum foil to retain moisture.
- Bake for 15-20 minutes or until heated through.
Microwave Method:
- Place the Fall Recipe in a microwave-safe dish.
- Cover with a microwave-safe lid or a damp paper towel.
- Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
Steamer Method:
- Place the Fall Recipe in a heatproof dish that fits inside your steamer.
- Steam over boiling water for about 5-7 minutes or until heated through.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the Fall Recipe in the air fryer basket.
- Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
Best Tools for This Recipe
Oven: Used to roast the butternut squash at 400°F (200°C) until tender and caramelized.
Baking sheet: A flat surface to spread the butternut squash cubes evenly for roasting.
Parchment paper: Lining for the baking sheet to prevent the squash from sticking and to make cleanup easier.
Mixing bowl: A large bowl to combine all the ingredients like roasted squash, cooked quinoa, cranberries, pecans, and parsley.
Saucepan: Used to cook the quinoa in vegetable broth according to package instructions.
Measuring cups: Essential for accurately measuring the butternut squash, quinoa, vegetable broth, cranberries, and pecans.
Measuring spoons: Used to measure out the olive oil and any additional seasonings like salt and pepper.
Knife: For chopping the butternut squash, pecans, and parsley.
Cutting board: A safe surface to chop the butternut squash, pecans, and parsley.
Wooden spoon: Useful for stirring the quinoa while it cooks and for mixing all the ingredients together in the bowl.
Tongs: Handy for tossing the butternut squash with olive oil, salt, and pepper before roasting.
Oven mitts: To safely handle the hot baking sheet when removing the roasted squash from the oven.
How to Save Time on This Recipe
Pre-roast the squash: Roast extra butternut squash ahead of time and store in the fridge for quick assembly.
Use pre-cooked quinoa: Purchase pre-cooked quinoa to save on cooking time.
Chop in bulk: Chop parsley and pecans in advance and store them in airtight containers.
Batch cook: Make a larger batch of the recipe and store portions in the freezer for quick meals.
Use a food processor: Quickly chop pecans and parsley using a food processor.
Fall Recipe
Ingredients
Main Ingredients
- 2 cups butternut squash, cubed
- 1 cup quinoa
- 2 cups vegetable broth
- ½ cup dried cranberries
- ¼ cup chopped pecans
- ¼ cup chopped parsley
- 2 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes.
- Cook quinoa in vegetable broth according to package instructions.
- In a large bowl, combine roasted squash, cooked quinoa, cranberries, pecans, and parsley.
- Season with salt and pepper to taste.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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