Ingredients
Scale
1 large butternut squash
2 cups quinoa
1 cup cranberries
1/2 cup pecans
1/4 cup maple syrup
2 tbsp olive oil
1 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
1 bunch fresh rosemary
Instructions
Preheat the oven to 375°F (190°C).
Cut the butternut squash into cubes and toss with olive oil, cinnamon, salt, and pepper. Roast for 30 minutes.
Cook quinoa according to package instructions and set aside.
In a small pan, toast the pecans over medium heat for 3-4 minutes.
Combine roasted squash, cooked quinoa, cranberries, and toasted pecans in a large bowl.
Drizzle with maple syrup and garnish with fresh rosemary.
Serve warm and enjoy your festive vegan meal.
- Prep Time: 15
- Cook Time: 15
- Category: Chicken
- Method: Baked
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 20
- Sodium: 300
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 10