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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees 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.

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  • 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.

Nutrition Facts

132 calories; protein 3.5g 7% DV; carbohydrates 19.4g 6% DV; dietary fiber 3.1g 12% DV; sugars 1.7g; fat 5.2g 8% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 7489.8IU 150% DV; vitamin c 16mg 27% DV; folate 40.6mcg 10% DV; calcium 53.9mg 5% DV; iron 1.4mg 8% DV; magnesium 61.9mg 22% DV; potassium 357.9mg 10% DV; sodium 152.1mg 6% DV.