Dress up your dressing during the holidays with this lovely whole-grain dish packed with butternut squash and pecans! The rich array of autumnal flavors will pair perfectly with your favorite celebratory main course, providing a filling option that will tempt your omnivore friends and delight your vegetarian guests.
Ingredients
- 1 cup quinoa
- ¾ cup black quinoa
- 2 Tbsp. olive oil, divided
- ¾ lb. butternut squash, diced
- ½ tsp. salt
- Pepper to taste
- 1 onion, finely chopped
- 1 cup diced celery
- 1 Tbsp. fresh thyme leaves
- 2 cloves garlic, minced
- ½ cup pecans, coarsely chopped
- ⅓ cup dried cranberries
- 2 Tbsp. chopped fresh sage
Directions
- Cook quinoa according to package directions.
- While quinoa cooks, heat 1 tablespoon oil over medium-high heat in a large, heavy-bottomed skillet. Sauté the squash, stirring often, until it is tender and lightly browned (15-20 minutes).
- Season with salt and pepper and transfer to a bowl. Turn the heat down to medium and add the remaining oil and the onion. Cook, stirring often, until the onion begins to soften (4-5 minutes).
- Add celery and thyme. Cook, stirring often, until celery is just tender (3-4 minutes). Add the garlic and cook until fragrant (30 seconds). Transfer to the bowl with the squash.
- Add the quinoa and remaining ingredients and stir together. Reheat in a casserole dish in oven, if needed, to serve warm.
Nutrition Facts
14 servings per container
Serving Size 72 g
| Amount per serving | ||
|---|---|---|
| Calories | 150 | |
| % Daily Value* | ||
| Total Fat 6g | 8% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 2g | ||
| Monounsaturated Fat 3.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 90mg | 4% | |
| Total Carbohydrate 21g | 8% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 4g | ||
| Includes 2g Added Sugars | 4% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 2g | ||
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 36.1mg | 2% | |
| Iron 1.4mg | 6% | |
| Potassium 260mg | 6% | |
| Vitamin A 132.6mcg | 15% | |
| Vitamin C 6.5mg | 6% | |
| Vitamin E 1.3mg | 6% | |
| Vitamin K 9.3mcg | 8% | |
| Thiamin 0.1mg | 8% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 1.5mg | 6% | |
| Vitamin B6 0.2mg | 10% | |
| Folate 52mcg | 13% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 0.3mcg | 0% | |
| Chloride 2.8mg | 0% | |
| Pantothenate 0.3mg | 0% | |
| Phosphorus 121.4mg | 10% | |
| Iodine 0.2mcg | 0% | |
| Magnesium 58.2mg | 15% | |
| Zinc 0.9mg | 10% | |
| Selenium 2.2mcg | 4% | |
| Copper 0.2mg | 20% | |
| Manganese 0.7mg | 30% | |
| Chromium 0mcg | 0% | |
| Molybdenum 3.2mcg | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Butternut Squash, Whole Grain Quinoa, Celery, Onion, Pecans, Sweetened Dried Cranberries (cranberries, Sugar, Sunflower Oil (adds A Trivial Amount Of Fat)), Olive Oil, Garlic, Sage, Salt, Thyme.
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