Description
Healthy fall recipes featuring seasonal ingredients.
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup kale, chopped
- 1 cup quinoa, uncooked
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper.
- Spread squash on a baking sheet and roast for 25-30 minutes.
- Meanwhile, cook quinoa according to package instructions.
- Add kale to the cooked quinoa and stir until wilted.
- Combine roasted squash with quinoa and kale.
- Serve warm.
Notes
- Store leftovers in an airtight container.
- This recipe is vegan and gluten-free.
- Feel free to add nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: healthy fall recipes