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




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

1/2 cup
132 calories; protein 3.5g; carbohydrates 19.4g; dietary fiber 3.1g; sugars 1.7g; fat 5.2g; saturated fat 0.5g; vitamin a iu 7489.8IU; vitamin c 16mg; folate 40.6mcg; calcium 53.9mg; iron 1.4mg; magnesium 61.9mg; potassium 357.9mg; sodium 152.1mg.

2 other carb, 1 1/2 fat