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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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; 5.2 g total fat; 0.5 g saturated fat; 152 mg sodium. 358 mg potassium; 19.4 g carbohydrates; 3.1 g fiber; 2 g sugar; 3.5 g protein; 7490 IU vitamin a iu; 16 mg vitamin c; 41 mcg folate; 54 mg calcium; 1 mg iron; 62 mg magnesium;