Description
Healthy autumn dinner recipes to keep you warm and nourished during the cooler months.
Ingredients
Scale
- 1 lb butternut squash, cubed
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 cups baby spinach
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, cinnamon, salt, and pepper. Roast for 25 minutes.
- Cook quinoa in vegetable broth for 15 minutes, then fluff with a fork.
- Combine roasted squash, quinoa, cranberries, pecans, and spinach in a large bowl.
- Mix gently and serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute walnuts for pecans if preferred.
- Add grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: autumn dinner recipes healthy, roasted squash quinoa salad, fall dinner ideas