Fall 2020

A healthy alternative to traditional stuffing

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Butternut squash and quinoa “stuffing”

Not everything in your Thanksgiving spread needs to be nap-inducing. Low-calorie, nutrient-rich butternut squash stars alongside high-fiber, protein-packed quinoa in this healthy – and flavorful – alternative to traditional stuffing.

Ingredients

1 butternut squash, peeled, seeded and cubed
1 red onion, peeled and diced
3–5 cloves garlic, peeled
1 tbsp. olive oil
Salt and pepper, to taste
1 1/2 cups quinoa, rinsed
3 cups chicken broth (substitute vegetable broth or water to make this dish vegan)
Zest of one orange
2 cups roughly chopped fresh spinach
2/3 cup dried cranberries
1/2 cup unsalted pistachios, shelled

Recipe

1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
2. In a large mixing bowl, toss butternut squash, onion and garlic cloves with olive oil until evenly coated. Season generously with salt and pepper.
3. Spread vegetable mixture in a single layer onto prepared baking sheet. Roast for 30 minutes, or until slightly browned and tender, stirring gently with a spatula after 20 minutes.
4. While the vegetables roast, stir together quinoa, broth (or water) and orange zest, and cook according to quinoa package instructions. Set aside.
5. To assemble, combine the vegetable mixture, quinoa, spinach, cranberries and pistachios in a large mixing bowl, and gently toss to combine. Season with additional salt and pepper to taste. Serve warm.

*Recipe adapted from gimmesomeoven.com