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Butternut Squash and Quinoa Pilaf
Butternut Squash and Quinoa Pilaf
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From: Diabetic Living Magazine
Quinoa, butternut squash, and almonds combine to make this hearty vegetarian side dish. It's perfect for a family dinner or to delight your vegan friends on Thanksgiving.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups peeled and cubed butternut squash
- 6 cloves garlic, minced
- ⅛ teaspoon crushed red pepper, or more to taste
- 5 teaspoons olive oil, divided
- ¼ cup sliced almonds
- 2 cups cooked quinoa
- 1 tablespoon snipped fresh sage leaves, plus additional leaves for garnish
- ½ teaspoon salt
Preparation
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- Preheat oven to 425°F. In a large bowl, combine butternut squash, garlic, and crushed red pepper. Drizzle with 2 teaspoons of olive oil. Stir until the squash is evenly coated. Spoon into a 15x10x1-inch baking pan. Roast for 30 minutes in preheated oven, stirring once and adding the sliced almonds for the last 4 to 5 minutes of roasting.
- In a large bowl, mix remaining 3 teaspoons olive oil with quinoa, snipped sage leaves, and salt. Stir in roasted squash and almonds. If desired, garnish with sage leaves.
- Serving size: ½ cup
- Per serving: 132 calories; 5 g fat(1 g sat); 3 g fiber; 19 g carbohydrates; 4 g protein; 41 mcg folate; 0 mg cholesterol; 2 g sugars; 7,490 IU vitamin A; 16 mg vitamin C; 54 mg calcium; 1 mg iron; 152 mg sodium; 358 mg potassium
- Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (27% dv)
- Carbohydrate Servings: 1½
- Exchanges: 2 other carb, 1½ fat
