Description
Warm up your evenings with these delicious fall dinner ideas that celebrate the flavors of the season.
Ingredients
Scale
- 1 lb of butternut squash, peeled and cubed
- 2 cups of kale, chopped
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1 tsp of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp of cumin
- Salt and pepper to taste
- 1/4 cup of pumpkin seeds for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
- Add cubed butternut squash and cook for about 5 minutes until slightly tender.
- Stir in quinoa, vegetable broth, and cumin. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until quinoa is cooked and liquid is absorbed.
- Fold in chopped kale and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds.
Notes
- Feel free to add other vegetables like carrots or bell peppers.
- This dish is vegan and gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4
- Sodium: 200
- Fat: 7
- Carbohydrates: 50
- Fiber: 8
- Protein: 8
Keywords: fall dinner ideas, healthy fall recipes, vegetarian fall dinners, butternut squash recipes, quinoa dishes, easy fall meals