Description
A delicious non-turkey Thanksgiving dinner option that everyone will enjoy.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, pepper, and cinnamon.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Fluff the quinoa and mix in roasted vegetables, cranberries, and pecans.
- Serve warm and enjoy your non-turkey Thanksgiving dinner.
Notes
- You can substitute quinoa with rice or couscous if preferred.
- Add your favorite herbs for extra flavor.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: non turkey thanksgiving dinner