Description
A delicious and hearty holiday roast that is completely vegan, perfect for festive gatherings.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup mushrooms, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 375°F (190°C).
- In a pot, bring vegetable broth to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes.
- In a skillet, sauté onions and garlic until translucent.
- Add mushrooms, thyme, rosemary, salt, and pepper, and cook until mushrooms are tender.
- In a large bowl, combine cooked quinoa, sautéed mixture, butternut squash, walnuts, and cranberries.
- Transfer the mixture to a baking dish and bake for 30-35 minutes until the squash is tender.
- Let it cool slightly before serving.
Notes
- For added flavor, marinate the butternut squash in olive oil and spices before roasting.
- This dish can be made a day in advance and reheated before serving.
- Feel free to substitute quinoa with brown rice or farro.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg