Description
Discover five comforting fall recipes perfect for a cozy autumn dinner.
Ingredients
- 1 lb of butternut squash
- 2 cups of vegetable broth
- 1 cup of quinoa
- 1 can of black beans
- 1 tsp of cumin
- 1 tsp of paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, bring the vegetable broth to a boil and add the quinoa. Reduce heat and simmer for 15 minutes.
- In a large bowl, combine the cooked quinoa, roasted squash, black beans, cumin, and paprika.
- Toss everything together and adjust seasoning as needed.
- Serve warm, garnished with fresh parsley.
Notes
- This dish can be made vegan by ensuring the vegetable broth is plant-based.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg