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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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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  1. 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.
  2. 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 information

  • 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:
  • Exchanges: 2 other carb, 1½ fat

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