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fall-recipe

Fall Recipe

A warm and hearty vegan fall recipe featuring roasted butternut squash, quinoa, cranberries, and pecans.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 320 kcal

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 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes.
  3. Cook quinoa in vegetable broth according to package instructions.
  4. In a large bowl, combine roasted squash, cooked quinoa, cranberries, pecans, and parsley.
  5. Season with salt and pepper to taste.

Nutritional Value

Calories: 320kcal | Carbohydrates: 45g | Protein: 8g | Fat: 12g | Saturated Fat: 1.5g | Sodium: 300mg | Potassium: 600mg | Fiber: 6g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2.5mg

Keywords

Fall, Vegan
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